Braised bass
1. First of all, we prepare a fresh sea bass, remove the viscera gills, put flower knives on both sides of the fish, put it in clear water to wash the blood on the fish, then take it out and put it in a basin for pickling.
2. Add 2 grams of salt, pepper 1 g, cooking wine 10 g to remove fishy smell, and evenly smear the juice on the fish for pickling 10 minute.
3. A few pieces of garlic are cut into small pieces, a piece of scallion is cut into horseshoe pieces, a small piece of ginger is cut into rhombic pieces, two pickled peppers are cut into rings first, and then some are chopped for later use.
4. After all the ingredients are ready, we start to fry the perch, add a proper amount of vegetable oil into the pot, control the juice on the fish to dry, and sprinkle a thin layer of starch to absorb the water on the fish to prevent the oil from being cheap when frying, and at the same time, it can lock the water inside the fish and taste more tender.
5. When the oil temperature rises to 50% and the oil level smokes slightly, turn to medium and small torches and fry the perch in the pan for 3 minutes, gently shake the wok, and constantly pour hot oil on the fish to make the fish evenly heated. Take out the oil control when both sides of the fish are golden yellow.
6. Leave the bottom oil in the pot. After the oil is heated, sprinkle a handful of pepper to make it smell. Pour in the chopped small materials and stir-fry the small materials. Add the bean paste10g, add 5g of lobster sauce to make it fresh, stir-fry the red oil of the bean paste, and add an appropriate amount of water from the pot.
7. Add chicken powder 1 g, pepper 1 g, a little fresh white sugar, 20g light soy sauce, and 0g aged vinegar1g, stir well, put the fried bass in a pot and cook for 5 minutes on low heat, and pour the juice on the fish constantly, so that the fish can absorb the juice evenly and keep the taste maturity consistent.
After 5 minutes, take the perch out and put it on a plate, and pour the raw juice of the boiled fish evenly on the fish.