Chinese Food
Braised sea bass
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As the saying goes, with it, bear's paw is better than bear's paw . The delicious fish has been an indispensable dish on the table since ancient times. The fish in spring is the most plump after a winter's dormancy. Cut the onion and spread it on the ginger slices to fry out the fragrance. Use the delicious soy sauce and oyster sauce to make a small amount of white sugar. Use the water to make the juice. Pour it on the fried bass. A pot of stew not only keeps the fresh and tender of the fish, but also has a little sweet taste and enhances the appetite. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Wash the bass, remove the internal organs, cut it into pieces, sprinkle a little salt and touch it well.
Step3:Add another spoonful of cooking wine. Mix well and marinate for 1015 minutes.
Step4:Sliced ginger.
Step5:Sliced onions.
Step6:Cut the shallots into the flowers.
Step7:Add a little sugar to the sauce according to notes 1-1 for total delicious soy sauce and oyster sauc
Step8:Dip the pickled fish in a thin layer of starch.
Step9:Heat some oil in the pan and pour into the fish.
Step10:Fry until both sides are golden and firm, then pick them up.
Step11:Leave the oil in the pan and spread the ginger slices.
Step12:Fry the onion to make it smell.
Step13:Finally spread the fish over the onions.
Step14:Pour up the sauce.
Step15:Simmer on low heat for 5 minutes. Turn the fire to collect the juice.
Step16:When the fish is ready, put the ginger and onion out and put them on the bottom of the container.
Step17:Fish in the end. Sprinkle with Scallio
Step18:Put it on the table.
Step19:One pot stew. It not only retains the freshness and tenderness of fish, but also has a little sweet taste. It increases appetite.
Cooking tips:There are skills in cooking with small fire.
