Ingredients: about 500g sea bass, half a packet of baked salt powder, two potatoes, a proper amount of ginger, garlic and onion, a spoonful of cooking wine, a spoonful of cooking oil, two onions and a proper amount of rice wine.
1. Slaughter the perch, wash it and cut it into pieces for later use;
2. Pour a spoonful of cooking wine, half a packet of baking salt powder and a spoonful of cooking oil into the bass basin, mix well and marinate for 20 minutes.
3. Peeling potatoes, cutting them into hob blocks and soaking them in water can not only remove starch from potatoes, but also prevent them from being oxidized;
4. Clean the casserole, stir-fry the garlic, ginger and scallion in a hot pot, grab the potatoes evenly, drain the water and stir-fry them in the casserole several times;
5. Then spread the marinated perch in a casserole, cover it, pour a circle of rice wine and simmer for 8 minutes;
6. Open the lid and sprinkle with meat and onions.
Bass is easy and convenient to make, and it is smooth and tender, so it is worth a try!