The first is steamed bass.
1, clean the fresh bass bought and dry the water on the surface. On the front and back of the fish, cut several slits obliquely with a knife to facilitate the taste.
2. Sprinkle with salt and cooking wine and give it a full massage with your fingers. Then add shredded ginger and onion, put some in the fish belly and marinate for an hour.
3. Drain the water from the steamer. After the fire boils, add the perch, cover the pot and steam for about 15 minutes.
4. Heat oil in the pot, stir-fry a few pepper, take it out and throw it away, then add shredded ginger, minced garlic and shredded onion, turn off the fire after it turns yellow, pour it on the fish, sprinkle with a spoonful of steamed fish soy sauce, and you're done. The fish is white, tender and smooth, with no fishy smell and few thorns, which is very suitable for the elderly and children.
Second, shrimp vermicelli pot.
1, peel and dry fresh prawns, add cooking wine, spiced powder, salt and shredded ginger to shrimp meat, and marinate for 15 minutes to remove fishy smell.
2. Soak a handful of vermicelli in hot water and cut it into moderate sections.
3. Heat the hot oil in the pot, add the shrimp head after 70% heat, fry the shrimp oil on low heat, take it out, then pour in the onion, ginger slices, garlic cloves and prawns, and press it repeatedly with a shovel until the prawns turn golden yellow.
4. Release soy sauce, soy sauce, oyster sauce, cooking wine, bean paste, salt and sugar, pour in a small bowl of water, spread the vermicelli evenly on it and stew for 5 minutes. Be careful not to burn too much to avoid vermicelli sticking to the bottom of the pot.
5. After the vermicelli becomes soft, sprinkle some chopped green onion or parsley and serve. The bright red prawn is very attractive, and even the fans have absorbed the essence of the soup, which is soft and delicious.
Is it simple? Learn quickly, and the kitchen white can handle it easily.