Sea bass

Sea bass

Introduction:

"Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effect of Tonifying the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving cough, and has a very good tonic effect on people with liver and kidney deficiency. Although perch is good, but also taboo, suffering from skin diseases, sore swelling taboo. Bass avoid eating with butter, milk and Schizonepeta. Look at the perch on its back. It's fish roe. It's like carrying a sandbag_ ∩)O~”

Production steps:

Step 1: kill the perch, wash it, drain it and draw a knife. Spread salt, cooking wine and soy sauce and marinate for 20 minutes.

Step 2: prepare the ingredients.

Step 3: stir fry the fragrant Douchi with cold oil and low heat.

Step 4: stir fry ginger and garlic.

Step 5: pour in the cooking wine and soy sauce.

Step 6: pour the ingredients and oil on the fish.

Step 7: steam in boiling water for 10 minutes and simmer for 2 minutes.

Materials required:

Bass: 1

Ginger: moderate

Garlic: right amount

Douchi: right amount

Cooking wine: moderate

Oil: right amount

Salt: right amount

Note: Although perch is good, but also taboo, suffering from skin diseases, sore swelling taboo. Bass avoid eating with butter, milk and Schizonepeta.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh