Main ingredient: 750 grams of perch Accessories: 100 grams of asparagus 30 grams of parsley

Seasoning: lard (refined) 50 grams of salt 8 grams of 25 grams of onion 25 grams of wine 25 grams of ginger 15 grams of pepper 2 grams of monosodium glutamate 2 grams of sesame oil 10 grams

Making process

1. perch scraping scales, gills, dissected the abdomen to remove the viscera, cleaned and drained;

2. In the body of the fish on both sides of the "ten" cut flower knife, and then into the pot of boiling water blanch for a while to drain;

3. asparagus cut into julienne; 4. coriander choose to wash, cut into pieces;

5. will be placed in a frying pan on high heat, pour lard to eighty percent of the heat, the next onion, ginger, bursting the pan, stir frying the flavor;

6. then put the bass in the water, and then the water, and then the water, and then the water, and then the water. p>6. immediately into the perch, pour the wine, cover a little stew, and then add fresh soup, salt, pepper, boil for 5 minutes;

7. into the asparagus, and then boil and pour into the casserole, and change to a small fire stew burn half an hour, until the fish is cooked through, the soup thick;

8. remove the green onion segments, ginger slices, dripping into the sesame oil, into the plate, sprinkle with cilantro end that is.

Bass (1, 700g), shredded pork (50g), shredded mushrooms (20g), salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), ginger (15g), pepper (a little), green onions (2), ground chestnut powder (a little), monosodium glutamate (a little).

Making process

One, the perch slaughtered, in addition to internal organs, clean. Mixed with salt, sesame oil, monosodium glutamate, etc., poured into the perch belly. With two or three green onions on the bottom of the dish, green onions on the sea bass. Second, and then shredded pork, mushrooms, ginger and (a little) hot salt, soy sauce, ground chestnut powder, stir, coated in the fish, steamed for ten minutes across the water over high heat, cooked, remove half of the original juice, plus raw green onion and pepper on the fish, and then burned lard drizzled with a slight amount of soy sauce, that is good.

1 catty fresh sea bass, 1/2 cup finely shredded green onion, 4 tbsp finely shredded ginger, 1 tbsp finely shredded red chili pepper

Seasoning A: 1/4 tsp salt, 1 tbsp wine, 4 green onions, 4 slices of ginger,

Seasoning B: 1 tbsp water, 1/2 tbsp corn starch, a few drops of sesame oil

Preparation 1: Wash the sea bass and marinate it with Seasoning A for half an hour. 2: Put it in a plate and steam it for 10 minutes. plate and steam for 10 minutes.

3. When the pot is hot, add onion, ginger and red pepper into the steamed fish broth and boil, then thicken the sauce with Seasoning B and pour it over the fish, and drizzle a few drops of sesame oil on it.

FeaturesThis method of cooking with less oil and salt uses fish juice and wine, green onions and ginger to add flavor.

Bass (1, 700g), refined salt (a little), peanut oil (40g), ginger (15g), green onions (2).

Making Process

I. Slaughter the sea bass, remove the internal organs and wash. With salt, shredded ginger, peanut oil, poured into the perch belly. With two or three green onions on the bottom of the dish, green onions on the sea bass.

Two, and then shredded pork, mushrooms, shredded ginger and (a little) hot salt, soy sauce, ground chestnut powder, stir, coated in fish, steamed ten minutes across the water over a high flame, cooked and removed half of the original juice, plus raw onion and pepper on the fish, and then burned lard drizzled with a slight amount of soy sauce, that is good.