material
Ingredients
Bass 1 piece
seasoning
salad oil
of appropriate amount
soy
of appropriate amount
scallion
of appropriate amount
ginger
of appropriate amount
garlic
of appropriate amount
eight angles
of appropriate amount
myrcia
of appropriate amount
Douchi Chili sauce
of appropriate amount
yellow rice wine
of appropriate amount
white sugar
a little
chives
of appropriate amount
The practice of braising bass.
Material assembly drawing:
1. Wash the perch, drain the water, put flower knives on both sides of the fish, apply a little salt and marinate for 30 minutes.
2. Shred ginger and garlic for later use
3. When the pot is hot, wipe the bottom of the pot with ginger first, so that the skin will not stick to the pot when frying fish.
4. Pour in the right amount of oil. When the oil is hot, put the fish in the oil pan, fry it slightly and serve it out.
5. Add chopped onion, ginger and garlic into the pot, stir-fry with eight-treasure lobster sauce, and then add fried bass. Pour a little yellow rice wine, soy sauce, fragrant leaves and sugar, add a proper amount of water, cook until the soup is slightly dried, sprinkle with chives and take out the pot.
knack for cooking
1, after washing fish, there is a fishy smell on your hands. You can wipe it with ginger slices and then wash it with soap to remove the fishy smell.
2, cut the kitchen knife and chopping board of the fish, wipe it with ginger, which can get rid of the smell.
Some tips for making frozen fish:
1, frozen fish can be thawed by putting some salt in the water, and it can also increase the freshness of the fish. When cooking frozen fish, wipe the fish inside and outside with fine salt, and then fry it for 30 minutes. The taste of the dish will be more delicious.
2. When cooking fish, you should choose the cooking method according to the freshness of the fish. Fresh live fish are used for steaming or stewing, slightly worse fish are used for braising, and the last fish is used for making sweet and sour fish.
3. When cooking frozen fish, adding some milk to the soup will make the taste of frozen fish close to that of fresh fish.
4, when cooking fish, put a few pieces of orange peel, which can not only remove the fishy smell, but also make the fish taste delicious.
5. When cooking fish, it is not advisable to put ginger too early, but wait until the protein of the fish solidifies before putting ginger, so that ginger can really play its role in removing fishy smell and enhancing fragrance.