Sea bass with pepper and salt

Sea bass with pepper and salt

Introduction:

"I bought a fresh sea bass a few days ago, but I didn't have time to eat it. Now that it's frozen, it's not so fresh. I'd better change the way to eat it and make it a spicy salt one. Ha, I didn't expect that it's very delicious. After simmering, the sea bass slices are fried into a burnt yellow shape in an oil pan, and then dipped with sesame pepper and salt. It's burnt outside and tender inside. It's delicious. I don't think it's enough to eat, ha ha."

Production steps:

Step 1: eviscerate sea bass, scale and clean.

Step 2: remove the head and tail of the bass, cut 1 cm thick pieces, put them in the basin, add salt, yellow rice wine and ginger slices, stir well and simmer for 30 minutes.

Step 3: stir fry the pepper granules in a pot until golden yellow, cool them, roll them into powder, and then add salt and cooked sesame seeds to form sesame salt dip.

Step 4: put the stewed fish fillets on the kitchen paper to absorb the water.

Step 5: heat the oil in the pan to 60%, fry the fish fillets and make them golden on both sides.

Step 6: take it out and put it on the kitchen paper to absorb the grease.

Step 7: dip in sesame salt and enjoy.

Materials required:

Fresh sea bass: 1

Zanthoxylum bungeanum: right amount

Cooked sesame: right amount

Yellow rice wine: right amount

Salt: right amount

Ginger slices: right amount

Edible oil: right amount

Note: 1. When frying pepper, it can be burnt yellow, do not fry paste, fried paste will not have the taste of hemp. 2. When frying fish fillets, the oil temperature should be a little higher, so that the fish fillets will not stick to the pot. Don't rush to turn the fish fillets when you put them in. Turn them over when they are set.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: spiced