Braised sea bass
By TyrelPouros
Braised bass is nutritious, delicious, and simple. It is a home-cooked dish that many people like. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutritional elements; it has the effects of nourishing liver and kidney, nourishing spleen and stomach, phlegm and cough, and has a good tonic effect on people with liver and kidney deficiencies.
Recipe Recommendations
- bass appropriate amount
- pork belly appropriate amount
- coriander appropriate amount
- onion appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- aniseed appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- liquor appropriate amount
- hot and sour
- burn
- three-quarters of an hour
- ordinary
Steps for Braised sea bass
1
Scaled the bass, remove the internal organs and wash them.
2
Cut several slices on both sides of the fish and marinate with salt and white wine for 20 minutes. My fish was bigger, so I cut it open.
3
Cut the green onions into sections, slice the ginger, and wash the garlic; dice the meat and separate the fat and thin.
4
Put a little oil in the frying pan. Heat it up.
5
After the oil is heated, put the fish into a frying pan.
6
Fry until golden brown on both sides.
7
Put the oil from frying fish in a frying pan and saute the ingredients until fragrant.
8
Add in diced fat meat and stir-fry to produce fat oil.
9
Add in the diced lean meat and continue to stir-fry.
10
Add spring onions, ginger and garlic and stir-fry until fragrant.
11
Add vinegar and soy sauce and appropriate amount of salt, sugar and seasoning.
12
Add boiling water and bring to a boil over high heat, add the fried fish, and turn to low heat.
13
Cook for 10 minutes, add peas and corn kernels, and continue to cook over low heat.
14
Wait until the soup is slightly thicker, and take out the fish.
15
Continue to cook until the soup is thin and thick.
16
Pour the sauce on the fish, sprinkle with parsley and serve.