Wash bass, remove scales and gills, take out internal organs, cut onions, slice ginger and wash garlic.
Please click to enter a picture description.
Cut a few roads on both sides, not too deep, and drain; Cut a few crosses on both sides of the fish (it is easy to taste when cooked) and use salt, pepper and Shaoxing wine.
Please click to enter a picture description.
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.
Please click to enter a picture description.
Add chopped green onion, ginger, garlic, star anise, prickly ash, fennel and lobster sauce and stir-fry to taste.
Please click to enter a picture description.
Take out the fish and control the excess oil.
Please click to enter a picture description.
Add the fried bass and cook a little yellow wine.
Please click to enter a picture description.
Add proper amount of vinegar and soy sauce to make it fragrant.
Please click to enter a picture description.
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.
Please click to enter a picture description.
skill
1. Perch meat is white and tender, fragrant and odorless. Meat is garlic cloves, which is most suitable for steaming, stewing and stewing soup.
2. In order to ensure the white meat quality of the perch, the gill of the perch should be cut off when slaughtering, and the blood should be bled backwards. After the blood is exhausted, put it on the chopping block, cut the sternum from the fish tail along the spine, divide the perch into soft and hard sides, take out the internal organs, and wash the blood (for perch balls);
3. Skillfully remove the fishy smell: After cleaning the fish by removing scales and laparotomy, put some yellow wine in the basin to remove the fishy smell of local fish and make the fish delicious; Fresh fish can be cut open and washed, and soaked in milk for a while, which can not only remove the fishy smell, but also increase the umami flavor.