Braised bass

Braised bass is a home-cooked dish that many people like, with rich nutrition, delicious taste and simple method. Perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients. It has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency.

The practice of stewing bass.

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1

Scaled bass, eviscerated and washed.

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2

Cut several paths on both sides of the fish and marinate with salt and white wine for 20 minutes. My fish is bigger and it is cut.

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three

Cut onion, slice ginger and wash garlic. Dice the meat and separate the fat from the thin.

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four

Put some vegetable oil in the wok and heat it.

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five

When the oil is hot, fry the fish in the oil pan.

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six

Fry until golden on both sides

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seven

Put the fish out of the base oil, saute the star anise, add the diced fat and fry until dry.

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eight

Add chopped green onion and diced lean meat and stir fry.

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nine

Add vinegar, soy sauce, salt, sugar and seasoning.

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10

Add boiling water and bring to a boil. Add the fried fish pieces and turn the heat down.

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1 1

Cook for 10 minutes, add peas and corn kernels, and continue to cook on low heat.

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12

When the soup thickens slightly, remove the fish.

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13

Continue to cook until the soup is thin and thick.

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14

Pour the sauce on the fish and sprinkle with coriander.