Practice 1

Main ingredient: perch 750 grams

Accessories: asparagus 100 grams of parsley 30 grams

Seasoning: lard (refined) 50 grams of salt 8 grams of 25 grams of onion 25 grams of wine 25 grams of ginger 15 grams of pepper 2 grams of monosodium glutamate 2 grams of sesame oil 10 grams

Making process

1. perch scaling gills, dissecting the abdomen to remove internal organs, wash and drain;

2.

2. and then in the body of the fish on both sides of the "ten" cut flower knife, and then into the pot of boiling water blanch for a while to drain;

3. asparagus cut into julienne;

4. coriander choose to wash, chopped;

5. will be placed in the wok on high heat heating, pour lard burned to eighty percent heat, the next onion, ginger, bursting the pot, stir frying the flavor;

6. then put the perch, the perch, and then the perch, and then the perch, and then the perch, and then the perch, and then the perch. p>6. immediately into the sea bass, pour into the wine, cover a little stew, and then add fresh soup, salt, pepper, boil for 5 minutes;

7. into the asparagus silk, and then boil and pour into the casserole, and then switch to a small fire stew burn half an hour, until the fish is cooked through, the soup is thick;

8. removal of the scallion segments, slices of ginger, dripping sesame oil, sheng in the plate, sprinkle with cilantro that is into the end of the.

Folding Editorial Section Practice 2

Raw Materials

Bass (1, 700g), shredded pork (50g), shredded mushrooms (20g), refined salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), shredded ginger (15g), pepper (a little), green onions (2), ground chestnut powder (a little), monosodium glutamate (a little).

Making process

One, the perch slaughtered, in addition to the viscera, washed. Mixed with salt, sesame oil, monosodium glutamate, pour into the perch belly. With two or three green onions on the bottom of the dish, green onions on the sea bass. Second, and then shredded pork, mushrooms, shredded ginger and (a little) hot salt, soy sauce, ground chestnut powder, stir, coated in fish, steam ten minutes across the water over high heat, when cooked, take out half of the original juice, plus raw green onion shreds and pepper on the fish, and then boil boiling lard drizzled with a slight amount of soy sauce that is good.

Folding Editor's Note

Ingredients

1 catty fresh sea bass, 1/2 cup finely shredded green onion, 4 tablespoons finely shredded ginger, 1 tablespoon finely shredded red chili pepper

Seasoning A

1/4 teaspoon salt, 1 tablespoon wine, 4 green onions, 4 ginger slices,

Seasoning B

1 tablespoon water, 1/2 tablespoon cornstarch, a few drops of sesame oil

Seasoning B

1 tablespoon water, 1/2 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons water, 2 tablespoons water, 2 tablespoons water. tbsp water, 1/2 tsp corn starch, a few drops of sesame oil

Preparation

1. Wash the sea bass and marinate it with Seasoning A for half an hour.

2. Place in a plate and steam for 10 minutes.

3. When the pot is hot, add the soup of steamed fish with shredded green onion, ginger and red chili pepper and boil, thicken the sauce with seasoning B and pour it on the fish, then add a few drops of sesame oil.

Features

This method of cooking with less oil and salt makes use of the fish juice and wine, green onions and ginger to add flavor.

Stewed sea bass

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