The whole family loves how to cook bass soup. Is drinking it more enjoyable than eating braised pork? Speaking of tonic, it is not as good as a pot of delicious bass soup, fresh fish and delicious soup, which can be drunk smoothly in a big bowl. Autumn is the fattest season for perch. Steamed bass is often cooked by many people, but I prefer stew. Fish is not only more delicious than steamed fish, but also a dish and soup.

This dish, whether at home or in a restaurant, is definitely a delicious and popular delicacy, and guests at home can also get a good dish when cooking this dish! It's actually not too difficult. Bian Xiao will give you a brief introduction of this dish. Come and see if you love bass! Definitely better than steamed bass!

Braised bass soup food fresh bass 1, garlic 4, shredded ginger 5g, pepper 1, 2 onions, vanilla 1 root, salt 1 spoon and a little monosodium glutamate.

The first step is to scrape the scales of perch to remove viscera and gills, and then make two cuts on both sides, so that the internal meat of the fish is easier to cook. Wipe rice wine inside and outside to remove fishy smell, let it stand for 10 minute, and rinse it with tap water.

Step 2, use a special lint-free cotton towel to dry the fish in the restaurant kitchen. It is enough to suck the water out of the fish without water, so that the oil will not spill when frying, and the fried fish will not break easily.

Step three, heat the vegetable pot until there is no water, then add vegetable oil and try it at a high place. It doesn't feel very hot. Then mix the oil well and wet the pan. Moistening the pot and temperature are very important, and frying fish without breaking the skin is particularly difficult for many people. In fact, as long as you follow my promise, you will be able to fry fish easily without breaking the skin!

Step 4, put the fish in the pot, don't use a frying spoon, take the pot out and shake it gently until the fish can move, which means that a protective film has been formed on the surface of the fish. Fry until golden brown, turn it over and fry the other side.

Step 5, fry the fish and pour out the excess oil. Then add shredded ginger, shredded garlic, sliced wax gourd and pepper, and bake three bowls of cold water over medium heat. Note that it is cold water, and the water must be filled at one time, and it is not allowed to release water in the middle.

Step 6: Take out the cooked fish head soup, then add salt and cook for 10 minutes. Cook until the soup is as thick and white as pure milk. At this time, the fish head soup is almost the same, less than half. You can pick up Dongru, and then add Lai Xiang and shallots for decoration and seasoning. Come to the United States and have a big bowl! Have you learned this braised bass soup?