Today, this kind of sea bass stew is a common practice in northeast China. The method is simple, but it tastes very good. The key to this dish is to know how to simmer the pot: stir-fry the pepper first, add the onion and ginger slices to stir-fry, pour in the soy sauce to stimulate the fragrance, and then pour in the water to cover the pot to dissolve the fragrance in the sauce, so that the stewed marine fish not only removes the fishy smell, but also makes it delicious.

Ingredients for two people.

Bass 1

condiments

20 pepper

Onion 1 part

2 slices of ginger

2 tablespoons soy sauce

2 teaspoons of salt

Sugar 1/2 teaspoons

Proper amount of water

1 coriander

Vegetable oil 10g

Step 1

Prepare materials, remove scales and viscera from perch, wash and drain, and cut into sections for later use.

Second step

Add vegetable oil and stir-fry pepper, then add ginger slices and onion segments.

Third step

Pour in soy sauce, pour in a bowl of water, and immediately cover it.

Fourth step

Put the fish in, add the water that covers the fish noodles, and sprinkle with salt and sugar.

Step five

Cover and simmer until the sauce is almost dry. Add coriander.