1, to bring the braised sea bass recipe, first take out the frozen sea bass in advance to thaw (transfer from freezer to freezer in the morning, just in time for the evening). Or, just soak it in cold water for 2 to 3 hours.

2, the thawed sea bass, both sides of the cut, with salt, cooking wine, soy sauce, green onions, ginger marinade half an hour to.

3, the marinated fish with water rinse clean, the surface of the water dry.

4, in both sides of the fish dusted with cornstarch, to prevent frying in the oil when the pan.

5, to further prevent the fish skin from staining the pan, you can use ginger to rub the hot pan repeatedly, and then pour in cooking oil.

6, put a little oil in the pan (can cover the bottom of the pan on the line), cool oil in the pan, frying until golden brown on both sides.

7, put the fried fish into a plate and set aside.

8, put a little oil in the pot, the onion, ginger, garlic, into the pot to stir-fry the flavor, and then into the soy sauce, oyster sauce, add some water, put the sugar, tomato sauce (or vinegar), after the fire boiled, the pan-fried perch into the pot to cook (at this time into a small fire), because the fish before the marinade, the pot to join the soy sauce, so do not have to put the salt, and so the color of the fish, flavorful, the soup thickens, fish out! Bass, soup left in the pot. Finally, add a little cornstarch liquid in the remaining soup, sprinkle chopped green onions and cilantro on the fish, pour the soup. Delicious braised sea bass is ready.