Perch meat has more thorns and less thorns. If it is alive, it is better to steam it more, but most of the sea bass sold in supermarkets are chilled. I live in the north, not a coastal city, so I usually go to supermarkets or supermarkets to buy sea bass, which are usually chilled. Steamed chilled perch tastes slightly worse than live perch, so I always use roasting to taste better. There is a dish called tinfoil bass. Most of the tinfoil bass in restaurants are fried, so we can cook them at home by frying. Let me share with you how to make a homemade version of tin foil bass.

= = = Tin foil bass = = =

Prepare ingredients: sea bass, onion, ginger, garlic, cooking wine, salt, monosodium glutamate, soy sauce and green pepper.

Production method: 1. Wash the gills of perch and cut them into flower knives with a knife. Marinate the cleaned perch with onion, ginger, cooking wine, salt and monosodium glutamate for 20 minutes. Add onion and ginger to the fish head and belly, and then spread the cooking wine evenly. Cut the green and red bell peppers into diamond-shaped pieces for later use.

2. Heat oil in the pot, add the marinated sea bass, fry until the surface is golden, and turn over and fry the other side until the surface is golden. Don't turn it back and forth when frying fish, it's easy to peel off.

3. Stir-fry chopped green onion and ginger slices in hot oil, pour into soy sauce wok, add appropriate amount of water, spread tin foil on the plate, add fried bass, pour the fried soup on the bass, add chopped green pepper and wrap it with tin foil. Preheat the oven to 200 degrees and bake for about 8 minutes. Just put the baked bass on the table directly with tin foil and open the tin foil when eating.

Tip: Home-cooked tinfoil bass can be fried yellow. When frying fish, the oil temperature should not be too low. If it is too low, the fish skin cannot be formed. Put onion and ginger in the belly of the fish head to effectively remove the fishy smell. It is best to use a wooden shovel instead of iron when turning fish, which is easy to stick to the fish skin and affect the appearance. Don't roast the fish for too long, it will be easy to roast the fish for too long, which will affect the taste. Another point is that there will be a lot of steam when roasting for too long, and the fried bass will be steamed soft and will not have a crisp taste. You can turn it over when roasting, so that the soup will soak in the fish more evenly.

Summary: The fresh and tender taste and golden appearance of tinfoil bass make people look very appetizing. If you want to eat spicy food, change the green and red sweet peppers into line peppers and millet peppers. If it is changed to line pepper and millet pepper, stir-fry it with onion and ginger.