material

One bass (about 500g), four white mushrooms, half onion, four to six small red peppers, one spoonful of lobster sauce, a small piece of ginger, two cloves of garlic (peeled and sliced), appropriate amount of coriander, salt, oil, soy sauce and pepper.

working methods

1. Clean the perch in advance, drain the water for later use, slice the white mushroom, shred the onion, cut the small red pepper, cut the ginger into small pieces for later use, and wash the coriander.

2. Cut a flower knife on both sides of the perch with a knife, apply a little salt and marinate for 10 minute.

3. Tear the tin foil bigger and spread it in a baking tray for later use.

4. Add oil to the wok. After heating, stir-fry a few slices of ginger, then put the perch in the wok, fry until both sides are brown, pick it up and put it in the center of the tin foil.

5. Leave the bottom oil in the wok, heat it, stir-fry ginger slices and lobster sauce for a few times, add onion and small red pepper and stir-fry, add white mushroom slices, add salt and soy sauce, stir-fry evenly, stir-fry until the mushrooms are soft, add pepper, stir-fry evenly and turn off the heat.

6. Pour all kinds of fried seasonings and soup together on the perch, wrap it in tin foil, roll it up and press it.

7. Preheat the oven and fire it up and down 200 degrees. After preheating, put the tin foil package together with the baking tray in the middle of the oven for about 25 minutes, take out the paper package and sprinkle with coriander.

skill

1, it's best to choose a catty of perch, which is too big to put in the fish baking tray and is not easy to cook thoroughly.

2. You can also use other tender fish instead of perch.

3. Other sauces can be used instead of lobster sauce to make paper-wrapped bass with different flavors.

4. When wrapping the edge of tin foil, it must be tightly rolled and compacted to avoid leaking soup.