Ingredients ?

1 freshly cut sea bass, about 600g

Salt, moderate

Pepper, a little

Starch, moderate

Wine, moderate

Ginger, 1 bud

Garlic, 1pc

Onion, 1 stalk

Scallion, 1, 2 stalks

Angle star anise, 1, 2 pieces of sannai

Spepper, 1 pinch of chili pepper, 3 small chili peppers (optional)

Doubanbanban (optional), 3 small chili peppers

3 chili peppers

10g of bean paste (optional)

Some white wine

Oil

5g of soy sauce

2g of dark soy sauce

2g of vinegar

3g of sugar

Braised sea bass is a very popular fish dish. p>How to make braised sea bass ?

Now slaughtered fresh sea bass inside and outside carefully cleaned, both sides open on the knife;

Spread appropriate amount of salt inside and outside and marinate for a while;

Ginger, garlic slices, white onions cut diagonally, millet chili pepper cut circle (can not), shallot leaves cut flowers, ready to appropriate amount of star anise and pepper grains;

Salt coded sea bass with pepper, cornstarch, cooking wine, wipe well marinated fifteen minutes or so;

Hot oil into the sea bass fry until both sides of the color (the outside does not need to fry too old);

along the edge of the pan into the appropriate amount of vinegar, pay attention to the amount of acidity in order to eat into the dish is not appropriate;

cooking the appropriate amount of soya sauce, a little soy sauce;

pushed the fish to one side, pour ginger and garlic slices of star anise and peppercorns and half of the scallion white, like spicy at this time you can add the bean sauce! Adequate (less than more good) and half of the millet chili pepper ring fried incense;

The fried incense and fish push evenly, along the edge of the pan cooking a little high white wine to fishy fragrance;

Push evenly, from time to time to shovel the seasoning to the fish, the fish do not have to turn over;

Seasoning into the appropriate amount of sugar, the amount of the size of the decision according to personal taste;

Mixed with the fresh broth or boiling water did not come to the fish body more than half of the point;

Mixed with fresh soup or boiling water to the fish body more than half;

The fish is not a good choice, but it's the best choice for the fish.

Burn on high heat, pouring juice on the fish from time to time;

Cook until the soup thickens to your liking when adjusting the salt flavor, put in the rest of the white onion and millet chili (can be avoided);

Rising pot plate sprinkled with green onion can be.