Sea bass

Method of running Bass:

The raw materials for making sea bass are as follows:

One perch (about 1000g), 50g lean pork, 50g canned bamboo shoots, 50g Tricholoma matsutake, 50g scallion, 25g fresh ginger, 1g pepper, 100ml chicken soup, 25g cooking wine, 25g soy sauce, 35g sugar, 35g vinegar, 15g wet starch, 75g soybean oil.

Steps for making sea bass:

1. Remove the scales and internal organs of the perch, wash it, remove the head and spine, and make several oblique cuts on both sides of the perch. Put it in a plate, pour in cooking wine, and marinate it with ginger.

2. Remove the fascia of the lean pork and wash it; clean the canned bamboo shoots and Tricholoma matsutake and cut them into small pieces.

3. Put the pickled bass on the scallion, steam for 5 minutes with high heat, take out the scallion and ginger slices, and decant the soup.

4. Heat the frying pan, add soybean oil, cool slightly after heating, stir fry Diced Pork, bamboo shoots and mushrooms, add soy sauce, sugar and chicken soup, thicken with starch, and mix well with vinegar.

5. Take another spoon and heat it on the fire. Add 50g soybean oil. When it is 80% hot, pour the sauce from the previous frying pan into the frying spoon. Turn it over a few times. Take it out of the frying pan and heat it on the steamed bass. Sprinkle with pepper

The characteristics of sea bass are as follows

The taste is mellow, the fish is fresh and tender, and the ingredients are delicious.

Sea bass

Sea bass, Korean food, taste mellow, tender fish, delicious ingredients.

Raw materials

One perch (about 1000g), 50g lean pork, 50g canned bamboo shoots, 50g Tricholoma matsutake, 50g scallion, 25g fresh ginger, 1g pepper, 100ml chicken soup, 25g cooking wine, 25g soy sauce, 35g sugar, 35g vinegar, 15g wet starch, 75g soybean oil.

Production process

1. Remove the scales and internal organs of the perch, wash it, remove the head and spine, and then make a few oblique cuts on both sides of the perch. Pour cooking wine into the plate and marinate with ginger. 2. Then remove the fascia of the lean pork and wash it; clean the canned bamboo shoots and Tricholoma matsutake and cut them into small pieces. 3. Marinate the bass, add the scallion, steam for 5 minutes, remove the scallion, ginger, decant the soup. 4. Heat the frying pan, add soybean oil, cool slightly after heating, stir fry Diced Pork, bamboo shoots and mushrooms, add soy sauce, sugar and chicken soup, thicken with starch, and mix well with vinegar. 5. Take another spoon and heat it on the fire. Add 50 grams of soybean oil. When it's 80% hot, pour the sauce from the previous frying pan into the spoon. Turn it over a few times. Take it out of the pan and heat it on the steamed bass. Sprinkle with pepper.

Longitude: 104.06573486

Latitude: 30.65946198