Cooking Steps

1. 

   Step1:A sea bass. Use the back of the knife to shave the scales. Don't use the blade to shave the scales. Be careful not to hurt yourself. Use two chopsticks to pass through the upper part of the gill through the mouth of the fish. Then press the gill and insert it into the belly of the fish. Insert it until it can't move. Turn the fish over. The same way. Use chopsticks to insert into the belly of the fish. Squeeze and rotate the chopsticks. Squeeze the chopsticks outward. All the internal organs come out. Put a deep flower knife on both sides of the back of the fish. Sprinkle a proper amount of salt on both sides of the fish and smear evenly. Dry the water on the skin of the fish at the ventilation place for standby.

2. 

   Step2:Appropriate amount of various pickles. Dice the pickled garlic. Dice the pickled ginger. Dice the pickled peppers. Dice the pickled peppers for standby. The pickled fish and pickled vegetables are also diced for standby. Remove the dried fish. Put all the pickles into the belly of the fish.

3. 

   Step3:Put a little salt on the bottom of the skillet to prevent the fish from sticking to the skillet. Put the sea bass in the skillet and turn the skillet. Fry one side of the skillet yellow first. Then turn the skillet over. Turn the skillet to fry the fish yellow. Pan fry both sides. Pour in a spoonful of Erguotou Wine and simmer for 15 seconds.

4. 

   Step4:Add some water. Bring to a boil over high heat, turn to low heat, simmer for 10 minutes, turn over the edge, then cover the lid and simmer for 10 minutes. Add some chicken essence. Turn the heat to collect the juice. When the soup is suitable, add some garlic sprouts. The garlic sprouts will change color. Turn off the heat. Fish the sea bass. Pour on the soup. It's delicious.

5. 

   Step5:Finished product drawin