Sauced bone is a favorite meat dish of many friends. It is rich in flavor, full of maotai flavor, ripe and rotten but not greasy, delicious and not greasy, and it is really a special supply to relieve cravings.
1. Prepare a proper amount of big bones. First, clean the bought big bones in water, especially where there is bone residue at the bone incision.
2. Next, put the washed big flesh and blood into a pot with cold water, add ginger slices and scallion, then pour in cooking wine, cook for three minutes on high fire, skim off the floating foam on the surface, and continue cooking for another three minutes.
3. Take it out after cooking, then put it in warm water to clean the blood bubbles on the surface.
4. Next, prepare the stew material, cut the onion into onion segments, and cut the garlic directly into ginger slices. Then prepare some garlic and slice it, and then prepare tsaoko. Put fragrant leaves, aniseed, cinnamon, dried tangerine peel, fennel and pepper in a plate, and wrap all these aniseed in gauze, so that it is not easy to overflow when cooking.
5. Heat oil in the pot, add onion, ginger and garlic until fragrant, then add bean paste and soy sauce, add some sweet noodle sauce, stir-fry red oil, and stir-fry the sauce flavor.
6. After frying, pour in the right amount of cooking wine and then pour in boiling water. The fire is boiling. Add salt, chicken essence, oyster sauce and pepper to taste, bring to a boil over high fire, then add the cooked bones, bring to a boil over high fire and stew for 30 minutes.
7. After stewing, remove the aniseed package and onion, ginger and garlic, and continue stewing on low heat for about 60 minutes.
8. After stewing, turn off the fire and continue stewing for 30 minutes, so that the big bones are fully flavored and delicious.
9. After stewing, put it in a plate and serve. The meat is particularly soft and rotten.
The homemade sauce made in this way is not dry or firewood, soft and rotten, and the bone marrow inside is more fragrant. After serving, the whole family loves to eat it, which is a hard dish that they can never get tired of.
Sauced beef is rich in flavor and taste. Eating beef properly in winter is also a special tonic. Many children prefer to eat beef with sauce, especially when it is sliced as a snack.
1. Prepare a proper amount of beef tenderloin, which is more suitable for sauce beef. Soak in water for 30 minutes to soak out the blood inside.
2. Chop directly into small pieces after soaking. Then add onion, onion and ginger, and then pour in soy sauce, soy sauce and soy sauce. Fully grasp it evenly, cover it with plastic wrap and marinate it for 3 hours, which is more delicious.
4. Burn the oil in the pot, add rock sugar and stir-fry the sugar color. Burn the rock sugar until it melts, and then simmer until it is purple. Continue to burn until dense bubbles appear, pour in boiling water and leave a delicious sugar color.
After the beef is marinated, don't pour out the gravy, boil the oil in the pot, and pour the gravy into the fire to stir fry. Stir-fry for about 3 minutes, then pour in a proper amount of beer to remove the fishy smell and increase the fragrance, and then pour in enough boiling water to turn off the heat for later use.
6. Next, prepare a grate and put it at the bottom of the pot to prevent the beef from boiling. Add the marinated beef and pour in the juice. Don't soak beef in the sauce at all, and then stew it in the sauce bag of braised pork 1 hour.
7. After stewing, add salt chicken essence to taste, and continue stewing for 30 minutes until the beef is cooked.
8; After stewing. Turn off the fire and marinate in the soup all night, so that the beef is just finished. Take out the marinated beef and cut it into thin slices, which is especially delicious.
The sauce beef cooked at home tastes good, too. It is sliced and eaten as an appetizer, which is especially popular at the Spring Festival dinner. Eating some sauce beef often in winter can also warm the stomach and drive away the cold. Beef is a good tonic in winter.
Steamed pork with rice noodles is a popular home-cooked dish. When I was a child, I especially looked forward to the Chinese New Year, because I could eat my favorite steamed meat during the Chinese New Year, and I still love it so much.
1. Prepare a proper amount of pork belly, cut it into thin slices, and then put it directly into a bowl for later use.
2. Then cut some chopped green onion, put Jiang Mo into the pork belly, and add a spoonful of salt, pepper soy sauce, chicken essence soy sauce and a little coloring agent. Fully master and mix tastes.
3. Prepare the right amount of rice. Put it in a plate, then hand out the pepper, cinnamon, fragrant leaves, fennel and star anise, fully grasp them, and then put them directly into the pot for frying.
4. Be patient in the process of frying. Keep stirring to prevent the bottom of the pot from burning. Stir fry until the rice turns white. When everyone at the table is slightly brown. Pour all the aniseed into the wall-breaking machine and stir until the rice is broken, not too broken, otherwise it will not taste grainy, and put it in a bowl for later use.
5, prepare the right amount of sweet potatoes. The sweet potato is washed and peeled first, and then directly cut into hob, which makes it easier to steam. Put the cut sweet potato pieces into the steamer.
6. After the pork belly is salted. Add broken rice, add a little water, stir well, so that each piece of meat can be wrapped in rice flour, and then put it neatly in the steamer.
7. Steam the water in the steamer on the pot, take it out directly after steaming, sprinkle with chopped green onion, and you can make delicious steamed meat. forehead
The steamed pork made in this way is crispy and crisp, and the meat is fat and thin, red and white. It looks particularly appetizing and tastes tender but not greasy. Rice noodles are oily and fragrant. A plate was served at the Chinese New Year family dinner, and everyone praised the delicious food.
Fish with Chinese sauerkraut is a classic dish in Chongqing, and now it is popular all over the country. It's a dish that everyone likes to eat. Fish with Chinese sauerkraut tastes sour, refreshing, appetizing and not greasy, especially suitable for eating as a meal.
1, prepare a fresh fish, treat the bought fish first, then tear off the gills and fins, scrape off the surface of the fish and tear off the film in the stomach, which can effectively remove the fishy smell.
2. Next, start to cut the fish, first separate the fish from the fish bones, and then cut the fish. You can stew soup. Then chop the fish bones into small pieces and slice the fish directly.
3. Put the cut fish into a basin, add a little salt and wine starch, stir the fish until it is thick, and then wash it twice in clear water until the water is no longer turbid.
4. After the fish fillets are cleaned, squeeze out the water inside the fish fillets. Next, start curing, add salt, chicken essence and pepper, then add starch and egg white until the meat slices become slurry. Finally, add peanut oil to prevent water from coming out.
5. Heat the oil in the pot, add the fish bones and fry. After frying one side, turn it over and continue frying the other side. After the fish bones are fried, pull them aside, then add ginger slices and sauerkraut and stir fry.
6. After frying, pour in boiling water. After the fish bones are cooked, cook for 3 minutes. After cooking, start seasoning, add salt chicken essence, oyster sauce and soy sauce pepper. After the fish bones are cooked, put them directly into the plate.
7. Continue to cook the remaining fish soup, and then add the marinated fish. When cooking fish fillets, turn the fire to a minimum, roll up the fish slightly and put it directly in the basin to cook.
8. Add chopped green onion, pepper, dried pepper and hot oil, and the delicious pickled fish is ready.
Eat more fish in winter, rich in high-quality protein and vitamins, suitable for all ages. The pickled fish made in this way is extremely delicious, fresh, fragrant and smooth, and it is very enjoyable to eat.
Braised pork is one of the most popular simple home-cooked dishes. It tastes fat but not greasy, and it will remain fragrant after eating. The main taste of braised pork is fresh and sweet. Of course, you can also do it according to your family's preferences.
1, prepare a fresh piece of pork belly, burn the pork belly skin first, so as to remove the fishy smell, then soak it in water for 10 minutes, scrape it again, and wipe it clean with absorbent paper.
2. Pork belly is directly cut into thick strips after processing, and then cut into small pieces, and the cut pieces are put into the basin.
3. Prepare two fresh potatoes, wash and peel them, then cut them into hob blocks, and soak them in water after cutting them to prevent oxidation and blackening.
4. Next, prepare the ingredients for the stew, cut the green onions into onion segments and cut the ginger into ginger slices. Then prepare a handful of Illicium verum leaves and dried Angelica dahurica peppers.
5. Boil the oil from the pot, stir-fry the pork belly, and dry the water in the pork belly first. Then continue to stir-fry the fat inside, and then pour the fried fat into the bowl, otherwise it will be very greasy.
6. Next, stir-fry the sugar color. Heat the oil in the pan, add the rock sugar, stir-fry the rock sugar to melt, and then turn to low heat and stir-fry slowly until it appears purple. Then continue to fry, showing dense bubbles. Add pork belly and stir-fry until the color is the highest.
7. When the pork belly is fried to bright color, directly pour the onion and ginger and continue to stir fry. Stir-fry the smell of aniseed. Pour in a proper amount of beer, then pour in boiling water, add enough at a time, and then bring it to a boil.
8. After the fire is boiled, add the rock sugar soy sauce = pepper chicken essence, then simmer for 50 minutes on low fire, remove the aniseed inside after stewing, and then add potatoes to continue stewing 10 minute.
9. When the potatoes are soft and rotten, the soup is almost collected. Put it on a plate, sprinkle with chopped green onion, and the delicious braised pork will be ready.
The braised pork made in this way is ready-to-eat, fat but not greasy, fresh and sweet, and won't feel bored if you eat too much.
Sichuan style pork belongs to the classic name of Sichuan. Eating a special meal is the first choice, full of color and flavor, and it looks particularly appetizing. Especially popular in restaurants.
1, prepare pork belly in a cold water. Then add ginger slices and onion knots, pour in cooking wine, boil over high fire, and skim off the floating foam on the surface. Cook over medium heat for 2 minutes, then add pepper, star anise and cinnamon leaves, and stew until 80% done.
2. After the pork is stewed, take it out directly and put it aside to cool naturally.
3. Prepare a proper amount of garlic seedlings, clean them, and then cut them with an oblique knife. Just cut the leaves of garlic seedlings into sections.
4. After the pork belly is cooled, cut it directly into thinner pieces, and try to cut it as thin as possible to make it taste better.
5. Add oil to the pan, stir-fry the sliced meat, and stir-fry the oil in the sliced meat. Stir-fried oil can be poured into a bowl for cooking, then add a spoonful of bean paste and a spoonful of soy sauce, continue to stir-fry, stir-fry red oil, and stir-fry sauce.
6. After stir-frying, add the white part of the garlic sprout. Stir-fry and add garlic leaves.
7. Add a little sugar after frying, add some soy sauce, stir-fry in the pan, stir-fry the umami flavor, put it directly into the plate after frying, and the delicious Sichuan-style pork will be ready.
Although it is pork belly, it doesn't feel greasy at all. In fact, the cooked pork in the home-cooked version is easy to learn, fat but not greasy, and the entrance is fragrant!
Duck meat is a kind of poultry meat food that we often eat in our life, and it is also particularly rich in nutrition. Braised duck is also the most popular.
1. Prepare half a fresh duck. Wash the duck briefly first, and then cut it into small pieces. Don't cut the duck too small, or it won't satisfy you when you eat the meat.
2. Chop the duck and put it into a pot, add a spoonful of salt and add a proper amount of flour. Then add a little water, rub it all evenly until it becomes sticky, then pour clean water and wash it twice until the water is no longer turbid.
3. Next, prepare cook the meat's materials. Ginger is suitable. It is easier to taste after crushing. Then prepare a garlic and cut it into garlic slices. Then prepare some shallots and anise cinnamon dried peppers.
4. Add a little cooking oil to the pot, heat it, add duck meat and stir fry directly. Stir-fry the water in the duck meat first, and then stir-fry the oil inside.
5. The duck has been fried until it is slightly yellow, then add ginger slices, dried peppers and aniseed, and continue to stir fry. Stir-fry the smell of aniseed, and pour some cooking wine along the pot to remove the fishy smell.
6. After stir-frying, put a spoonful of bean paste and a spoonful of soy sauce in the pot, then continue to stir-fry, stir-fry the sauce inside, pour boiling water, and stew for 30 minutes on medium heat.
7. Prepare a proper amount of rice cakes when stewing and clean them. You can also add vegetables according to your own preferences. Next, prepare a proper amount of green pepper and red pepper and cut them into Chili slices.
8. After the duck is stewed, pick out the main ingredients inside, then add the washed rice cake, continue to stew for 5 minutes, stir well after stewing, then add garlic cloves, stir well, and add green pepper and red pepper.
9. Stir-fry the green pepper and red pepper until raw, turn off the heat directly and put them in the plate. The delicious braised duck is ready, and it tastes particularly delicious.
The braised duck made in this way is loved by every household. Old people and children can also eat more duck in winter.
Usually, many friends prefer to eat bacon. In fact, the taste of sauce meat is not worse than bacon. The method is simple and easy, and the key is delicious.
1. Prepare a non-stick pan, put 600g soy sauce in the pan, then 62g rock sugar soy sauce, then a handful of rock sugar, a piece of cinnamon, two star anises, three fragrant leaves, a handful of fennel, then a handful of peppers, and finally dried peppers. The fire will burn out the juice, turn to low heat and cook for 5 minutes to taste.
2. Prepare two pieces of fresh pork, then prepare a bigger pot, pour in an appropriate amount of high-alcohol liquor, and then put the pork in and smear it, sterilize it to prevent the meat from going bad.
3. Spread the meat evenly, put it directly into the basin, pour the cooked juice into the meat, turn the meat back and forth after all, and let the meat absorb the juice evenly.
4. Then prepare a plate and buckle it directly on the meat, so that the meat can be completely soaked in the soup. Cover with plastic wrap and refrigerate for more than 24 hours, turning twice in the middle to make the meat absorb the soup more evenly.
5. After the meat is completely cured, hang it directly in a ventilated and cool place and air dry it.
6. After the meat is completely air-dried, take it off, put it on a plate, support it with chopsticks at the bottom, then put it in a steamer, boil it on high fire and steam it on medium fire for 60 minutes.
7. After the meat is steamed, let it cool and cut into thin slices, and pour it into the soup. Pork with fragrant sauce is the best, and the taste is not worse than bacon.
Soy sauce pork is simple in raw materials and simpler in practice. Novice Xiaobai can also operate successfully at one time.
I remember what I miss most when I was a child is spiced braised pork. Every time my mother buys braised pork, she always tries to taste it before giving up.
1, prepare a proper amount of pork belly, wash the pork belly first, and then use absorbent paper to absorb the water on the surface.
2. Next, put the whole piece of pork belly into the pot and fry it. Fry the inside until the surface is brown.
3. Next, stir-fry the sugar color. Put a handful of rock sugar in the pot and add a little oil. Stir-fry the rock sugar with high fire until it melts, and then stir-fry it with low fire until it is purple. There are many bubbles. Just pour boiling water and the beautiful sugar color will be ready.
4. Next, add four boiled eggs to the sugar color and add the fried pork belly. You can also put some chicken legs and feet, whatever you want.
5. After all of them are put in, add onion ginger slices and dried peppers, add appropriate amount of cooking wine, then add salt, then prepare appropriate amount of aniseed, put aniseed in gauze and put it in the pot.
6. After all the ingredients are put in, the fire is boiled and simmered for 60 minutes. It's easy to stick it in with chopsticks after stewing, which means it's cooked very soft and rotten.
7. Braised pork is cold and cut into thin slices directly. Then pour in the juice, which tastes special.
The home-cooked version of spiced braised pork is not as big as the one sold outside, but it tastes good. Fresh and delicious, rich in flavor, soft but not rotten meat.
There has always been a saying among the people that "mutton is eaten in winter". How can we eat less mutton and have a plate of delicious cumin mutton at the Spring Festival dinner? We can eat CDs every time.
1. Prepare a proper amount of fresh mutton, and I will cut it into thin slices as much as possible. If it is not easy to cut, you can put it in the refrigerator first.
2. After the mutton slices are cut, add a little salt and pepper, then pour in cooking wine to remove the fishy smell, take a spoonful of soy sauce and stir well. Let the mutton fully absorb the soup to taste, then add an egg white, add some starch, stir again until it becomes sticky, and finally pour in a little cooking oil to prevent adhesion.
3. Prepare some green onions and cut them into chopped green onions, and then prepare a proper amount of parsley and cut it directly into chopped parsley. Put the chopped parsley in a plate for later use.
4. Boil the oil and add some cooking oil. The oil is hot, put the mutton slices in and fry them. When frying to shape, stir constantly to make it evenly heated and colored.
When the mutton slices are fried to golden brown, take them out, then raise the oil temperature and put them in for frying, so that the fried mutton is more crisp.
6. Put the chopped green onion into the pot, stir-fry the onion flavor, add the fried mutton, stir well, add salt, pepper, Chili powder, white sesame and some cumin powder, and stir well.
7. After stirring, add chopped parsley. Stir-fry a few times, put it directly into the plate, and the delicious cumin mutton is ready.
Cumin mutton is the most popular dish, especially for children. It is very enjoyable to eat it as a kebab.
1. Prepare a proper amount of fresh chicken feet. First, clean the chicken feet. Choose thicker chicken feet. These chicken feet are beautiful and delicious. Clean it and set it aside.
2. Burn the oil in the pot, add a handful of rock sugar and stir-fry the sugar color. Stir-fry the rock sugar until it melts, then stir-fry it with low fire until it appears jujube red, and then continue to stir-fry until dense bubbles appear. Pour in boiling water and stir well. Good-looking sugar will explode.
3. After the sugar is fried, put the chicken feet in and stew directly. Bring the fire to a boil, boil it directly for 5 minutes, then take it out and put it in cold water. Rinse the floating foam and grease on the surface with flowing water.
4. After washing and controlling the moisture, put the chicken feet directly on absorbent paper to absorb the moisture on the surface of the chicken feet.
5. Boil the oil from the pot, pour the chicken feet after the oil is hot; Slowly fry on low heat, first dry the water on the surface of chicken feet, and then slowly fry until golden brown.
6. Fry the chicken feet until they are golden brown, then take them out. When the oil temperature rises, put them in for re-frying. After frying for half a minute, take them out and soak them in cold water, which makes it easier to peel them. Soak in cold water for about 60 minutes and get goose bumps.
7. Next, prepare the star materials of braised chicken feet, prepare ginger slices, then cut the shallots into onion segments, cut the garlic into garlic slices, and then put the pepper, cinnamon, fragrant leaves and star anise into the plate.
8. The chicken feet are completely goose skin. At this time, the chicken feet should be cut, so it is easier to cut them off.
9. Heat oil in the pot, add aniseed onion, ginger and garlic, stir-fry until fragrant, then add a spoonful of bean paste, add a spoonful of soy sauce, stir-fry red oil, stir-fry sauce, add a spoonful of soy sauce, then pour a proper amount of sugar, and then pour boiling water. The fire is boiling.
10. After boiling, add the soaked chicken feet and cook for 10 minute. After cooking, pick out the star anise inside. Then the juice is collected by fire.
1 1. When the soup is thick, the chicken feet are ready. Then put it in the plate, and the delicious tiger skin chicken feet will be assembled.
1. Prepare a proper amount of spareribs, chop them directly into short and uniform spareribs, then add flour, pour in a little water, stir well, let the flour absorb the dirt on the surface of spareribs, and then clean the spareribs.
2, add an egg yolk to the ribs, then add soy sauce salt starch, fully grasp it, and then add a little cooking oil to shrink and prevent dryness. Set aside and marinate for 20 minutes.
3. Next, prepare a green pepper and red pepper, remove seeds and pedicels, clean them, then cut them into thin shredded green peppers, and then change knives to cut them into diced green peppers and diced red peppers. Then cut into some chopped Jiang Mo garlic and chopped green onion and put them on a plate for later use.
4. After the ribs are marinated, put more cooking oil in the pot, fry until slightly yellow, stir-fry until the ribs are heated and evenly colored, fry for about 8 minutes on medium heat, and then fry thoroughly.
5. After the ribs are fried until golden and crisp, serve them directly.
6. Put oil in the pan, add minced garlic from Jiang Mo and stir-fry until fragrant, then add chopped green onion, green pepper and red pepper and stir-fry until fragrant, then add fried ribs, and then add a little salt and pepper, and mix well.
7. Stir the ribs evenly and you can see them in the plate. Delicious salt and pepper ribs are ready.
Cooking salt and pepper ribs at home does not require too complicated steps, and it can also make the taste of a restaurant, crisp outside and tender inside, with attractive aroma.
From small to large, the favorite food is pig's trotters. Pig feet eat a lot, especially when they grow up. Eating pig's trotters can also be used in beauty beauty.
1, prepare a proper amount of trotters, and burn them first, so as to remove fluff and odor. After the pig's trotters are burnt, soak them in clear water for 10 minute, then scrape the burnt parts and clean them again.
2. Chop the treated trotters directly into small pieces. Don't cut the trotters too small, or you won't like meat. Chopped pig's trotters are put into the basin, washed again, and the blood inside is washed away.
3. After washing pig's trotters, cook them in cold water and add ginger slices. Add onion knots, finally pour in cooking wine to remove fishy smell, boil over high fire and blanch 1 min, skim the floating foam on the surface and blanch the trotters, take out, put them in warm water, wash them again and put them in a basin for later use.
4. Next, prepare the aniseed for cooking pig's trotters, prepare a small bowl, add star anise, cinnamon, fragrant leaves, pepper and dried peppers, and soak them in warm water.
5. Burn the oil in the pot, add a handful of rock sugar and stir-fry the sugar color. Stir-fry the rock sugar with high fire until it melts, and then stir-fry it slowly with low fire. When it is purplish red with dense bubbles, add pig's trotters and stir-fry to the first color.
6. Stir-fry the trotters until they are completely discolored, then add the ginger slices and stir-fry for one minute. Add the soaked aniseed and stir-fry the aroma of aniseed.
7. Stir-fry the trotters until the color is bright, stir-fry until they are tasty, and pour in enough warm water. Don't let warm water pass through pig's trotters, then bring it to a boil and pour it directly into the pressure cooker, which will cook faster. It has a good deodorizing effect to pour a proper amount of beer into the pressure cooker.
8. After the pressure cooker is cooked, pour it directly into the pot, pick out the aniseed inside, add the salt chicken essence to taste, then turn on the fire to collect the juice, and turn off the fire when the soup is rich.
9, pig's trotters into the plate, sprinkle with chopped green onion, delicious braised pig's trotters are ready.
The pig's trotters stewed in this way are delicious, rich in nutritional value and fat but not greasy to eat.
1. Prepare a proper amount of fresh prawns, clean the prawns first, then start to deal with the prawns, cut off the prawn feet first, and then cut off the prawn gun. Then squeeze out the dirty things in your head, and then take out the shrimp line and let the prawns handle them one by one.
2. Clean the processed prawns, then put them in a pot and add ginger slices. Add pepper, add appropriate amount of cooking wine to remove fishy smell, fully grasp and marinate for 15 minutes.
3, prepare more garlic, garlic mashed, and then directly chop garlic into garlic paste, garlic paste as much as possible to prepare some, so that the taste is good enough, prepare the right amount of shallots and cut them into chopped green onions, and put them on the plate.
4. put more cooking oil in the pot. When the oil is hot, add prawns and fry until cooked. After frying one side of prawns, turn over and continue frying the other side. After the prawns are fried, serve them directly to the table for use.
5. Heat oil from the pan and add garlic to stir fry. Stir-fry until fragrant, add a little salt to taste, then add the fried prawns, stir well and start seasoning.
6. Add sugar to refresh when seasoning, add some oyster sauce to refresh, stir fry evenly, add a little soy sauce, stir fry for a while, pour in a little water and stir fry. Then stew the shrimp for 5 minutes.
7. After the prawns are braised, pour in the other half of the garlic, stir-fry for one minute, stir-fry the garlic flavor, and add a little starch water to make the soup richer.
8. After the prawns are fried, put them in a plate and sprinkle with beautiful chopped green onion. Delicious prawns with garlic are ready.
During the Chinese New Year, I cooked a delicious plate of prawns with garlic for my family. Shrimp meat is tender and delicious, and I can't stop eating it. The prawns cooked at home are fresh and delicious, bright in color and rich in nutrition, suitable for all ages.
Eating more fish during the holiday means more than one year. Fish is tender and delicious, and it is especially rich in nutrition. It is a home-cooked dish suitable for all ages.
1, prepare a fresh bass, first clean the gills and internal organs of the fish, and tear off the black film inside the belly. Black film is also the main source of fishy smell. Cut off the fins and trim the tail. Then wash the fish,
2. Next, put a flower knife on the fish body and a flower knife on the back of the fish, which is easier to taste and looks better. Put a flower knife on the fish's stomach, it's easy to taste, and make several cuts on the fish bones.
3. Prepare some garlic cloves, then prepare a proper amount of shallots, and directly pinch them. Squeeze the onion Jiang Shui and apply it directly on the fish, then pour a proper amount of cooking wine to remove the fishy smell, and directly marinate the fish for 20 minutes.
4. Take advantage of the pickling time, prepare some ingredients, a piece of ginger, cut a slightly thinner piece of ginger first, then cut it into thin shredded ginger and red pepper, and cut it into thin shredded red pepper. In order to prepare some shallots, cut it directly into shredded onion. Put the cut silk into a bowl and soak it in warm water.
5. Prepare green onions and cut them into pieces, then prepare some garlic, cut them directly into garlic pieces and put them in a bowl.
6. After the perch is marinated, directly spread the sliced ginger and onion on the bottom of the dish, and then put some onions and ginger on the fish to remove the fishy smell.
7. Steam the bass water in a pot for 8 minutes.
8. Stir-fry a bite of onion oil when steaming, and add onion, ginger and garlic to the pot and stir fry. Then pour in steamed fish and soy sauce, add light soy sauce, stir-fry the sauce until fragrant, add a little oyster sauce and stir well for later use.
9. Steamed bass is a good place. Pour out the juice and pick out the onions and ginger. Sprinkle with three shreds, then pour in the fried soy sauce. It's delicious. The delicious steamed bass is ready.
Steamed perch retains the fresh flavor of the fish to the greatest extent, which is simple and nutritious.