Cooking Steps

1. 

   Step1:1. Choose a live bass. Dry the water. Use a spoon to scrape off the scales. Remove the scales and wash the bass. Use a rag to dry the water. Use two pairs of chopsticks to pass through the upper part of the gills and insert them into the belly of the fish. Hold the chopsticks with your right hand. Hold the fish with your left hand and force it against each other. Pull out the gills and internal organs of the fish. Then clean the fish.

2. 

   Step2:2. Put an I-shaped flower knife on the back of the fish. Wipe the head, body and tail of the fish evenly with salt. Hang up and drain the water.

3. 

   Step3:3. Select four pieces of red oil tofu milk and stir them with chopsticks for standby.

4. 

   Step4:4. Heat the pot. Remove the greased pot. Turn down the heat and add some cold oil. Sprinkle a small amount of salt around and at the bottom of the pan to prevent the fish from sticking to the pan. Put in the bass. Turn the pan. Fry it to every part of the fish. Once done, turn the fish over. Fry every part in the same way.

5. 

   Step5:5. Add some rice wine, cover the pot and simmer for 15 seconds.

6. 

   Step6:6. Open the lid and add some water, tofu milk, ginger shreds, red pepper and soy sauce. Cover the pot and simmer for 3 minutes. Turn it into medium or small fire after 3 minutes. When the fire is big, it will dry the soup. The fish can be cooked by pouring hot fish on the top of the boiling soup (the fish will be soft after cooking. Rookies should not turn it over, so as not to spoil it). Add some pepper and chicken essence. Continue to scald with boiling soup. Pour over every part. Such a delicious stewed bass with Hunan milk is finished.

7. 

   Step7:Finished product drawin