Ingredients: 1 sliced perch, salt, a little pepper, starch, cooking wine, ginger, garlic, onion, chives, anise kaempferia, 1 pinch of pepper, millet spicy, bean paste and a little high-alcohol liquor.

Braised bass?

1. Carefully clean the inside and outside of the freshly slaughtered live bass, and put flower knives on both sides;

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

3. Slice the ginger and garlic, obliquely cut the onion, cut the millet into circles (optional), cut the onion leaves, and prepare an appropriate amount of star anise and pepper granules;

4. Add pepper, starch and cooking wine to salt-coded perch and marinate for about fifteen minutes;

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

6. Pour the right amount of vinegar along the edge of the pot, pay attention to the dosage, and it is advisable to eat sour;

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

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

9. Push the fried ingredients and fish evenly, and cook a little high-alcohol liquor along the pot to improve the taste;

10, push evenly, shovel the seasoning on the fish from time to time, and the fish does not have to turn over;

1 1, add appropriate amount of sugar, the amount is determined according to personal taste;

12, with fresh soup or boiled water not exceeding half of fish;

13, the fire is boiled, and juice is poured on the fish from time to time;

14, cook until the soup is concentrated to your liking, adjust the salt taste, and add the remaining scallion and millet spicy (unnecessary);

15, dish out and sprinkle chopped green onion.