How to cook sea bass, how to cook sea bass How to cook sea bass

The method of sea bass is generally steamed, and the method is as follows: 1. Clean the dead sea bass and draw a few knives on the back of the fish. 2. Add ginger slices, cooking wine, salt, and marinate for 15 minutes.

3. Take out the sea bass and rinse it with water, put it on a plate and steam it over high heat for 20 minutes. 4Drain the water vapor from the fish, sprinkle the fish with shredded green onions, and add a spoonful of light soy sauce. 5. Heat the oil in the pot, and pour the oil on the shredded green onions.

PS: The sea bass is marinated and rinsed so that it tastes less salty at the end and does not have a fishy smell.

Hello, the easiest way to make sea bass is steamed. Add shredded ginger, cooking wine, salt, and steam the sea bass in cold water for 10 minutes, then pour hot oil and drizzle with light soy sauce.

It depends on what you like to eat, whether the taste is heavier or the taste is lighter, and the taste is lighter. Fry on both sides of the pan and add some salt to the water. Ginger boiled.

Then add soy sauce. If you like the heavy taste, you need to make a few more cuts on the fish. This makes it easy for the flavor to get in.

First, clean the sea bass, steam evenly with salt, steam for 8 minutes, and drizzle with tempeh oil.

The meat of sea bass is white and fatty, with few fine spines, no fishy smell, extremely delicious taste, rich in protein and vitamins, can be used in medicine, and is an extremely precious tonic.

Sea bass turned out to do just that.

Steamed sea bass is done to make it look good and delicious.

Sweet and sour sea bass. Ingredients: 1 sea bass, ginger powder, salt, dry starch, minced garlic, frozen colored vegetables, shredded green onion, shredded red pepper, water starch, cooking oil, broth or water, tomato sauce, Shenlao vinegar, sugar, soy sauce, Xiaoshu potato wine, etc.

Method: 1) Cook the sea bass cleanly, rub it with ginger powder and salt, and marinate for 5 minutes.

2) Take a small bowl, add tomato sauce, vinegar, sugar, soy sauce and cooking wine in turn, and stir well.

3) Apply dry starch to the marinated sea bass, be sure to apply evenly, and when you are done, grab the tail of the fish with your hands and shake the sea bass twice to shake off some of the excess starch.

4) Heat up the pan, add an appropriate amount of vegetable oil, and when the oil is hot to seventy or eighty, slowly put the fish into the pan and start frying.

5) Fry until the surface is crispy and hard, and the color is golden brown, and then you can put it on a plate.

6) Leave a little base oil in the original pot, heat it, turn to low heat, and stir-fry the minced garlic until fragrant. Add the vegetables and vegetables and stir-fry well.

7) Add the sauce prepared in step 2, stir-fry well, then add the broth, stir-fry well, and bring to a boil.

8) After boiling, turn to high heat, add water to the dry starch and adjust it, then pour it into the pot to thicken, wait until the soup is thick and boiling, and then turn off the heat.

9) Sprinkle shredded green onions and chili peppers on top of the fried fish, then pour the seasoned sauce over the fish.

1. 1 sea bass, appropriate amount of ginger, appropriate amount of salt, appropriate amount of garlic. Wu Tsai Rock.

2. Prepare materials: a fresh sea bass, shredded ginger, green onion;

3. Wash Qi Li's sea bass and cut the sea bass into pieces;

4. When the oil in the pot is hot, add the sea bass on both sides and fry until the surface is slightly yellow;

5. Add an appropriate amount of boiling water, and at the same time put in the shredded ginger and garlic slices, cover the pot, and boil over high heat for 5-10 minutes;

6. Add a little salt before eating;

7. The thick, white and delicious sea bass soup is ready to start.