Braised bass is a Chinese herbal medicine with a wide range of functions. Steamed bass is a particularly popular dish, which can strengthen the spleen and stomach, eliminate phlegm and relieve cough, and has a good nourishing effect on people with liver and kidney deficiency. The following is a detailed introduction of braised bass.

Braised bass practices 1 Fresh bass slaughtered now are carefully cleaned inside and outside, with flower knives on both sides;

Sprinkle proper amount of salt inside and outside and marinate evenly for a while;

Slice ginger and garlic, obliquely cut onion, cut millet (optional), cut leek leaves, and prepare appropriate amount of star anise and pepper granules;

Salted perch is marinated with pepper, starch and cooking wine for about fifteen minutes;

Add hot oil to perch and fry until both sides are colored (don't fry too hard outside);

Pour proper amount of vinegar along the edge of the pot, pay attention to the dosage, and it is appropriate for the finished dish to taste sour;

Cook a proper amount of soy sauce and a little soy sauce;

Push the fish aside and pour in ginger, garlic, fennel, kaempferia kaempferia pepper and half a onion. If you like spicy food, you can add a proper amount of bean paste (less is better) and half a millet spicy ring and stir-fry until fragrant.

Push the fried ingredients and fish evenly, and cook a little high-grade white wine along the side of the pot to remove the fishy smell and enhance the taste;

Push evenly, shovel the seasoning on the fish from time to time, and the fish won't have to turn over;

Add a proper amount of sugar, and the amount of sugar is determined according to personal taste;

Mix fresh soup or boiled water not more than half of fish;

Boil the fire and pour juice on the fish from time to time;

Cook until the soup is concentrated to your liking, adjust the salty taste (experienced chefs don't need this step, the fish is enough to taste when cooked with salt and soy sauce, and the salt added in this step can only adjust the salty taste of the soup), and add the remaining scallion and millet spicy (unnecessary);

Take it out of the pot, put it on a plate and sprinkle with chopped green onion.

Practice of stewing bass II. Wash bass, remove scales and gills, take out internal organs, cut onions, slice ginger and wash garlic.

Cut a few roads on both sides, not too deep, and drain; Cut a few crosses on both sides of the fish (it's easy to taste when cooked) and use salt, pepper and Shaoxing wine.

When the pan is hot, first wipe the bottom of the pan with ginger (it is not easy to stick the skin of the fish when frying), pour in a proper amount of oil, and then put the fish in the oil pan until both sides are golden.

Add chopped green onion, ginger, garlic, star anise, prickly ash, fennel and lobster sauce and stir-fry to taste.

Take out the fish and control the excess oil.

Add the fried bass and cook a little yellow wine.

Add proper amount of vinegar and soy sauce to make it fragrant.

Add boiling water and bring to a boil. When the fish burns to a low heat, you can loosen it with a spatula, turn it over and add salt, sugar and seasoning. When the soup is a little thick, sprinkle with shallots, put it in the pot and sprinkle with roasted pine nuts.

Braised bass: a complete collection of three ingredients

1 bass and 2 eggs,

Seasoning: salt 1 tsp, cooking wine 1/2 tsp, light soy sauce 1 tsp, raw flour 1 tsp, water 200g, shallots 1 root.

Steamed eggs with perch

1. Beat the eggs into a bowl, put a little salt to break them up, then add warm water twice as much as the egg liquid, fully stir and sieve once to get a smooth egg liquid.

Steamed eggs with perch

2. Boil the water in the pot, turn to medium heat, add the egg liquid and steam.

3. Grab the bass fillets without fishbones with soy sauce, salt, cooking wine and raw flour.

4, about 7-8 minutes, the surface of the egg liquid is almost solidified, spread the fish fillets on it, continue to steam 15 minutes, sprinkle with chopped green onion to enhance fragrance.

Cooking tips

1. Adding cold water will precipitate eggs and salt during steaming. Adding boiling water will affect the fusion of water and egg liquid, so add warm water.

2, egg liquid: warm water = 1: 2 Add twice the amount of warm water to the egg liquid, so that the steamed custard is smoother;

There will be many small bubbles on the surface of the stirred egg liquid. After the egg liquid is sieved, the problem that the surface of the steamed egg liquid is not smooth is solved.

4. Add a cover or plastic wrap when steaming to prevent the water vapor on the cover from dripping onto the egg liquid;

5. After the water is boiled, put the egg liquid into the steam and keep it on medium heat. There will be no beehives in the steamed eggs.