Chinese Food
Braised sea bass
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People on the river. But they love bass. Since ancient times, good food with good wine, good time with beautiful scenery, perch with poetry. From ancient times till now, the literati are not stingy to praise the bass. The taste of the bass is still remembered by the modern people. Perch is actually a general term. Many fish can be called perch. There are four common types - sea perch, Songjiang perch, California perch and river perch.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Cross cut bass on both side
Step2:Heat cooking oil to 80% and put into bas
Step3:Pan fried on both sides until golde
Step4:Take it out and wai
Step5:Make oil again. Add meat. Onion, ginger, garlic, millet pepper, bean past
Step6:Stir fried incens
Step7:Add 800ml boiling water, sugar, vinegar, cooking wine, soy sauce and peppe
Step8:Put bass in. Cook over medium heat. Do not cover. During this period, use a spoon to drizzle the juice for 20 minutes. When the soup is about to be dried, put the fish out of the pot and put it on a plate. Put green, red pepper and pine nuts in the soup. Stir and water the juice
Step9:Perfect.
Step10:It's red with sauce and white with meat. The minced meat sauce made of auxiliary materials is delicious and delicious
Step11:Movin
Cooking tips:1. The water in the bottom material must be boiled water. 2. There are skills in putting green and red peppers and pine nuts in the pot before cooking.
