Braised sea bass with Shandong cuisine

Braised sea bass with Shandong cuisine

Introduction:

"This perch is the sea perch, because we are a coastal area, at the junction of the Yellow Sea and the Bohai Sea. Generally, we seldom eat river fish, and we are not used to it because of its many spines."

Production steps:

Materials required:

Bass: two

Shredded scallion: right amount

Shredded ginger: right amount

Zanthoxylum bungeanum: right amount

Fennel: right amount

Edible oil: right amount

Edible salt: appropriate amount

Chicken essence: appropriate amount

Soy sauce: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh