Bass 1 piece

Methods/steps

First, take out the frozen perch and thaw it in advance (transfer it from the freezer to the freezer in the morning, and it can be used at night). Alternatively, soak in cold water for 2 to 3 hours.

Cut the thawed bass on both sides and marinate it with salt, cooking wine, soy sauce, onion and ginger for half an hour.

Rinse the salted fish with clear water and dry the water on the surface.

Rub raw flour on both sides of the fish to prevent it from touching the pot when frying.

In order to further prevent the fish skin from sticking to the pan, you can repeatedly wipe the pan with ginger, and then pour in cooking oil.

Put a little oil in the pot (as long as it can cover the bottom of the pot), cool the oil and fry until the sides are golden.

Put the fried fish on a plate for later use.

Put a little oil in the pot, stir-fry the onion, ginger and garlic in the pot, then add soy sauce and oyster sauce, add some clear water, and add sugar and tomato sauce (or vinegar). After the fire boils, put the fried bass in the pot and cook it (at this time, change it to low fire). Because the fish has been marinated before and soy sauce is added to the pot, there is no need to put salt until the fish is colored. Finally, add a little starch to the remaining soup, sprinkle chopped green onion and coriander on the fish, and pour the soup. The delicious braised bass is ready.

END

matters need attention

It takes a long time to prepare this dish. If you want to cook this dish, thaw the frozen bass in advance, which will save a lot of time.

Be sure to thaw the bass fully before pickling, otherwise, it will affect the pickling effect.