Braised bass

material

Main component: 1 bass.

Accessories: peanut oil 200ml salt 3g ginger 1 shallot 2 coriander 1 fish sauce 1 teaspoon cooking wine 1 teaspoon soy sauce 1 teaspoon sugar 1/2 teaspoons starch.

The practice of stewing bass.

1. Prepare the ingredients used.

2. Wash the perch and marinate it with cooking wine, salt and shredded ginger for 10 minute.

3. Chop the onion, shred the ginger and cut the coriander into sections. Stir well with proper amount of soy sauce, soy sauce, salt, sugar, fish sauce and warm water to make braised juice.

4. Remove the shredded ginger from the salted fish, control the moisture and wrap it with a thin layer of starch.

5. Heat the pan and cool the oil. When the oil temperature reaches 80%, fry the perch pieces in batches until the surface is golden.

6. Control the oil of all fried fish pieces for use.

7. Leave the bottom oil in the pot and heat it. Stir-fry ginger and onion in the pan to taste.

8. Add braised pork and bring to a boil.

9. Stir the fish pieces in the pot, simmer for two minutes on medium heat, turn over halfway, and let the fish taste.

10. Finally, add coriander.

1 1. Add water starch and collect the juice.