Chinese Food
Braised perch
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Weever, also known as sea bass, zhaihua, perch board, four rib fish, etc., is commonly known as perch shark. The meat of perch is white, tender and fragrant. It has no fishy smell. The meat is in the shape of garlic. It is most suitable for steamed, braised or stewed soup. Perch is distributed in the Western Pacific Ocean, the coast of China and the fresh water body of the open sea. There are more perch in the Yellow Sea and the Bohai Sea. It is one of the common economic fishes, and also a variety for developing mariculture.
Cooking ingredients
Cooking Steps
Step1:A pound and a half of bass. Kill and wash it for later use.
Step2:Cross flower knife with two oblique sides. Chop the bean paste for later use.
Step3:Dice the sausages, cut the scallion, ginger and garlic into large pieces, and a little coriander leaves. It's better to use diced ham. Streaky meat is OK.
Step4:Put 50g peanut oil, sausages, scallion, ginger and garlic into the pot to make it fragrant. Stir in bean paste to make it fragrant. Put bass into the pot to cook cooking wine. A little old soy sauce, vinegar, sugar and salt into the pot. Because the bean paste is salty, add 500g boiling water and burn for 15 minutes in a small heat. Put chicken essence into the soup and sprinkle the coriander leaves on the pot. That's OK.
Step5:There are few bass bones. The meat is fresh and tender. The taste is good. The price is cheap.
Cooking tips:There are skills in making delicious dishes.
