Ingredients: bass, bean paste, cooking wine, starch, ginger, onion and sesame oil.

Steps of dry roasting perch

0 1

Put a flower knife on both sides of the washed perch, add a proper amount of cooking wine, salt and starch into a large basin, and marinate for 15 minutes.

02

Prepare other ingredients during pickling fish: mince onion and ginger and put them on a plate for later use.

03

Take a pan, add a proper amount of oil, heat the oil, add the marinated perch, and fry slowly on low heat until both sides are golden.

04

Heat the base oil in another pot, add Jiang Mo and stir-fry until fragrant, add a spoonful of Pixian bean paste and stir-fry until red oil, then add soy sauce, salt and sugar to taste, add a little cooking wine and add a little water to boil. After the soup is boiled, add the perch, cover the pot and simmer for about five minutes.

05

Time is up, collect the fire juice (you can also add a little water starch to thicken it here), drop a few drops of sesame oil, sprinkle the onion after taking out the pot and putting it on the plate, and pour the soup to eat.

skill

1. Because it's dry burning, you should put less water, but pay attention to the temperature and don't burn the pot.

2. It is recommended to buy fresh bass, which will not be fresh if it is stored for too long.

3. The perch should be dried before entering the pot, so as to avoid serious peeling, sticking to the pot or splashing oil and scalding.

4. Pay attention to adding less salt, because soy sauce and bean paste are salty.