Stewed sea bass

Stewed sea bass

Introduction:

"Perch meat is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. It is most suitable for steamed, braised or stewed soup. Especially at the end of autumn and the beginning of winter, the mature bass is particularly fat and beautiful, and the nutrients accumulated in the fish are also the most abundant, so it is the best time to eat fish. This is a half soup dish made by fat man. The soup stewed with perch tastes delicious. "

Production steps:

Step 1: remove the scales and viscera of bass and wash them.

Step 2: heat the oil and add the bass.

Step 3: fry both sides.

Step 4: add onion, ginger and garlic, stir well with water and bring to a boil.

Step 5: cover and simmer for 10 minutes, add salt to taste and turn off the heat.

Step 6: Sheng pan.

Materials required:

Bass: 400g

Scallion: 15g

Ginger: 5g

Garlic: 5g

Water: 500ml

Salt: 4G

Peanut oil: 25ml

Note: Bass itself is very fresh, do not add MSG.

Production difficulty: Advanced

Technology: stewing

Production time: 20 minutes

Taste: light