Perch is a kind of freshwater fish that people like to eat very much. It has a delicate taste and is particularly rich in nutrition. In addition to steaming, there are many kinds of roasting methods for perch, such as braising, boiling, roasting and soup making. Each method is extremely delicious, among which steaming and braising are the most common practices of perch. Today, I mainly talk about the specific operation of stewing bass.

First of all, we prepare ingredients, such as a bass, pepper, aniseed, onion, ginger, garlic, lobster sauce, fennel, salt, yellow wine, pepper and so on. Let's start doing it now. Let's wash the bass first, remove the scales and gill shells, take out the internal organs, then cut the onion, slice the ginger and wash the garlic for later use, and then cut several knives on the furnace fish.

Then we heat the pot, pour in the right amount of oil, fry the bass on both sides until golden brown, and take it out for later use. Leave the bottom oil in the pot, add onion, ginger, garlic, star anise, pepper, fennel and fermented soybean to stir-fry until fragrant, then add the stir-fried perch, sprinkle a little yellow wine, add vinegar and soy sauce to cook until fragrant, then add boiling water, bring to a boil with high fire, and then turn to low heat.

The meat of perch is delicious, and most of it is steamed. I have a strong taste. I prefer to eat hot and sour bass and roasted bass.

65438+

2. Roasted bass. Wash the perch grill until golden on both sides, put it in a tin foil tray, boil the oil, and dice the green pepper.

Stir-fry diced celery and onion, add onion, ginger, garlic, salt, sugar, chicken essence, pepper, pepper powder and cumin powder, cover the fish evenly, wrap it in tin foil and heat it in microwave oven for 5 minutes.