Bass a 300g

Half a red pepper

Half a lemon

An onion

5 slices of ginger

Two cloves of garlic

A little coriander

Soy sauce 1 spoon

3 tablespoons soy sauce

2 tablespoons aged vinegar

5 rock sugar

2 tablespoons cooking wine

A little salt

Half a spoonful of bean paste

Hot and sour taste

Sintering process

It takes half an hour.

Ordinary difficulty

Steps of Thai hot and sour bass

1

Wash the scales and viscera of perch, and wash lemon, red pepper and coriander.

2

Shredded onion and ginger, sliced garlic, sliced lemon, shredded lemon peel a little, diced red pepper. Cut both sides of perch several times and marinate with salt, lemon and shredded ginger for ten minutes.

three

Put the marinated perch in a pot and fry it in oil until both sides turn yellow.

four

Take out the perch, pour in the China oil, add the onion, ginger and garlic until fragrant, add the fried perch, add cooking wine, soy sauce, bean paste and salt, add 500ml of water, bring to a boil with high fire, and reduce the heat to15min.

five

Add lemon slices, vinegar, rock sugar and red pepper, and then turn to high heat to collect the juice.

six

Dish the fish and sprinkle with chopped green onion, coriander and shredded lemon peel as decoration.