The common practice of stewing bass: preparation of ingredients for stewing bass.
A proper amount of perch, salt, oil, onion, ginger, garlic, bean paste, hot sauce, monosodium glutamate, sugar, cooking wine and carrots.
Method step
1, remove fish scales, clean them, and cut them into sections for later use;
2. Cut the onion, chop the ginger, shred the carrot and slice the garlic;
3, heat a little oil in the pot, add onion ginger and hot sauce and stir fry;
4, then pour in the fish, fry until both sides change color, and then add a proper amount of water;
5. Add ginger, salt cooking wine and sugar, cover the pot and stew for 10 minute, then sprinkle some monosodium glutamate, chopped green onion and carrots.
Preparation of ingredients for home-cooked tomato stewed bass.
Bass, tomato, coriander, ginger, salt, soy sauce, pepper, cooking wine, and sweet potato powder.
Method step
1. Slaughter perch, wash and drain, remove head and bone, and cut into fish slices;
2. Put soy sauce, pepper, cooking wine and sweet potato powder into the fish fillets and marinate evenly;
3. Blanch the tomatoes with boiling water and peel them;
4. Heat oil in the pot, add ginger slices and stir-fry until fragrant, then add fish heads and bones and stir-fry until fragrant;
5. Add a proper amount of water, add tomatoes and stew until soft and rotten, then add fish fillets;
6. Add a little salt and cook slightly. Add coriander and chopped green onion and serve.
Common practice of stewing bass: prepare ingredients for stewing bass.
Small bass, onion, ginger, garlic, clear water, a little salt, 25ml peanut oil.
Method step
1. Wash the perch, remove the scales and fry until cooked, then add the onion, ginger and garlic;
2. Add a proper amount of water, bring to a boil, cover the pot, and simmer for 10 minute;
3. Sprinkle some chopped green onion when cooking.
Common practice of stewing bass: preparation of ingredients for stewing bass with Cordyceps sinensis soup
1 sea bass, moderate amount of cordyceps sinensis, a little ginger, a little olive oil and a little salt.
Method step
1, cleaning Cordyceps, putting into a container, and soaking for 1 hour;
2. Marinate fish heads and bones with salt and ginger 10 minute;
3. Pour an appropriate amount of olive oil into the pot, heat it, and add the fish head, so that the fish bones are golden;
4. Pour the soaked Cordyceps sinensis and water into a wok, and turn it into a casserole after the fire is boiled;
5, add a little fish skin, simmer for an hour and a half, and add salt to taste after turning off the fire.
Articles related to the practice of stewing bass:
1. How many ways to make delicious bass?
2. Four practices of perch
3. A delicious way to steam bass.
4. The practice of frying bass in western food