Today, so many people ask about the practice of Kung Fu bass, so let's open the first chapter of American English with delicious food.

This "Kung Fu Fish" is made of bass with less thorns and tender meat, and there is calcium-rich tofu under it, which is very suitable for a family, especially for babies. Setting the plate a little better will increase your appetite. I am not a professional chef, but a chef who likes to cook for my family. There is something wrong with her practice. Welcome to point out that * * * advances

teach you how to make kung fu bass with good color and flavor

1. Parents who can't pick up meat can ask the fish stall owner for help. Their knife skills are generally good. Don't forget to let them clean the chopping block. This is the most difficult step of this dish. It is easy to complete the other steps.

2. Slice the fish. After picking up the fish, cut it into thick pieces of the same size, because the fish is tender and it is easy to spread if it is cut too thin.

3. pickling. Fish fillets are marinated with a little salt as a base taste. Don't put too much salt, because you will end up pouring soy sauce. It's best to stir it evenly by hand, so it's easier to get chewing gum and taste better than stirring it with chopsticks.

4. fry tofu to lay the foundation. The original method was to lay the foundation with steamed eggs, but I think tofu is more suitable, so change tofu and remember to add some salt to make it taste better. Cooking can be imitated or adjusted according to family tastes, so as to make dishes suitable for family tastes, right

5. Steamed fish. Spread the fried tofu with fish and a little shredded ginger. Wait for the water in the pot to boil, then steam it in the fire for about 3 minutes. That's right, that is, three minutes is enough. After a long time, fish will get old and taste bad.

6. pour the juice. After the fish was steamed, I made a juice with garlic, soy sauce and oil and poured it on the fish when I served it. If you like garlic, you can pour garlic soy sauce, because my son eats it. I use whole garlic and throw it away after pouring soy sauce. Finally, add chopped green onion and decorate it with Qin Fang (fish-billed green artifact).

Finally, you can serve a delicious "Kung Fu Fish".

one meal, one dish, lasting forever, one pot and one wok, accompanied by day and night. I hope everyone is in the mood to cook and appreciate your cooking.