How to make sea bass delicious and simple home cooked method

How to make sea bass delicious:Ingredients: 1 sea bass (about 500 grams).

Excipients: 1 piece of ginger, 15 grams of steamed fish soy sauce, 2 green onions, 15 grams of peanut oil, 1 gram of salt, 5 grams of cooking wine, a few chives, 1 red pepper.

Specific method: 1. Wash and dry the sea bass.

2. Wipe the inside and outside of the fish body with a little salt and cooking wine, and marinate for 10 minutes.

3. Stuff ginger and green onion into the fish belly, and put green onion and ginger on the fish body.

4. Set the steam temperature to 100 for 8 minutes in the electric steamer, and put in the fish.

5. After steaming, do not take it out immediately and simmer for another 3-5 minutes.

6. After steaming the fish, remove the ginger and green onion, and discard the soup from the plate.

7. Sprinkle the fish with shredded ginger and shallots.

8. Remove from heat and heat a little oil.

9. Pour a spoonful of hot peanut oil, and try to pour it on the ginger and green onion shreds.

10. Pour on the steamed fish soy sauce and garnish with red pepper rings, and the finished product is as follows:

Steamed sea bass. Materials.

1 sea bass; 5 tablespoons cooking wine; 8 slices of ginger; several grams of salt; a few shallots; 2 tablespoons sesame oil; 3 scoops of light soy sauce.

Method. Wash it, cut the front and back of the fish with a knife, marinate it in cooking wine, rub it all over the body with salt, add ginger slices and chives, and take about 15 minutes.

After the water in the steamer is boiling, put the fish into the steamer, steam on high heat for about 10 minutes, low heat for 2 minutes, and remove the ginger slices and chives from the plate.

Spread the pre-prepared ginger and chives on top.

Heat the oil in another pan and pour evenly over the fish.

Add light soy sauce and mix, remove from the pan!

Braised sea bass. Materials.

Sea bass; green onions, ginger and garlic; dried chili peppers; Sichuan pepper, large material; Oyster sauce; Rock candy; Vinegar; Soy sauce; Wine; Pixian bean paste.

Method. The sea bass is well handled.

Mix the sauce first, which is oyster sauce, soy sauce, Pixian bean paste, and cooking wine.

If I could fry it, I would fry it on both sides. Picture save trouble!

Pour over the seasoned juice and turn it over to let both sides taste good.

Add hot water and simmer.

Here's how to make steamed sea bass:

Ingredients: 750g sea bass, 2 spicy millet, 30g green onion (green part), 10g ginger, 2 tablespoons cooking wine, 2 tablespoons salt, 3 tablespoons light soy sauce, sugar, a little sesame oil, 30g cooking oil, 2 tablespoons purified water.

Steps: 1. Remove the scales and internal organs of the sea bass and clean it, and make a knife on each side of the back. Drizzle with cooking wine and marinate with salt for 30 minutes.

2. Wash the green onion and cut it into slender shreds and soak it in ice water, cut half of the ginger into shreds, generally slice it, and cut the millet into spicy circles.

3. Put a few slices of ginger on a plate, put the marinated sea bass, put a few slices of ginger dust in the belly of the fish, and put shredded green onions and shredded ginger on the surface.

4. After the water boils, steam for about 8 minutes.

5. During the steaming process, mix a bowl of juice, light soy sauce, sugar, sesame oil, and purified water evenly.

6. After the fish is steamed, take out the round filial piety, pour out the steamed water, remove the green onion and ginger shreds, and put the green onion and ginger shreds again, and the millet is spicy.

7. Pour the sauce on top, heat the oil pan until it smokes, and pour the hot oil on the fish.

The 4 home-cooked recipes for sea bass are as follows: steamed loin sea bass, sauerkraut sea bass soup, spicy sea bass, and braised sea bass.

1. Steamed sea bass.

Wash the sea bass, cut a few knives on both sides of the fish body with a knife, sprinkle with minced ginger and garlic, add an appropriate amount of salt, cooking wine and light soy sauce and mix well, marinate for a while, and then put it in a steamer and steam for about 10-15 minutes. After steaming, drizzle with hot oil, sprinkle with chopped green onions, coriander and other seasonings and enjoy.

2. Sauerkraut and sea bass soup.

Cut the sea bass into cubes, mix well with salt, pepper and cooking wine and marinate for a while. Add the base oil to the hot pan, add ginger, garlic and sauerkraut and stir-fry until fragrant, add an appropriate amount of water and bring to a boil. Add the sea bass and tofu cubes, cook until the fish is cooked through, add salt, white pepper and minced garlic to taste, and finally add chopped green onion and cook for a while.

3. Spicy sea bass.

Cut the sea bass into cubes, add salt, pepper and cooking wine, mix well, and marinate for a while. Add the base oil to the hot pan, add ginger and garlic and stir-fry until fragrant, add an appropriate amount of chili powder and bean paste to stir-fry the red oil. Add the sea bass pieces and stir-fry evenly, add an appropriate amount of water to boil, change to low heat and simmer for a while.

Finally, add Sichuan pepper powder, Pixian bean paste, minced garlic and chopped green onion and stir-fry well, sprinkle with Sichuan pepper powder and coriander before cooking.

4. Dry-braised sea bass.

Slice the sea bass and marinate for a few moments with salt, chicken essence and cooking wine. Heat the oil in a pan and fry the fish fillets on both sides until golden brown, remove and set aside. Add some oil to the pot, add minced ginger and garlic and stir-fry until fragrant, add side dishes such as mushrooms, green peppers, etc., fry until cooked thoroughly, add an appropriate amount of light soy sauce, sugar and water and mix well, then return the fried fish fillets to the pot and stir-fry for a while, and finally add an appropriate amount of salt to taste, sprinkle with chopped green onions.

Precautions for sea bass purchase

1. Appearance: Choose a sea bass with bright appearance, smooth color and complete scales. Avoid choosing fish with scratches or broken surfaces.

2. Smell: Fresh sea bass should not have any peculiar smell and have a faint marine smell. Avoid choosing fish with a pungent smell or fishy smell.

3. Eyes: Observe the eyes of the sea bass, they should be bright and clear, with no signs of cloudiness.

4. Gills: Check the color of the gills, the gills of fresh sea bass should be bright red, with no signs of blackening or browning.

5. Abdomen: Observe the abdomen of the perch, and it should be done that there is no distension or injury.

6. Meat: Gently press the back of the perch, the fresh fish should have a certain elasticity and will not appear soft or deformed.

7. Temperature: When buying sea bass, it is best to choose the fish in the refrigerator to ensure the freshness of the fish.

Sea bass can be steamed, fried, stewed, baked, and my favorite method is steaming.

1. Steamed sea bass. Ingredients: Sea bass (1 piece, 700 grams), refined salt (a little), peanut oil (40 grams), shredded ginger (15 grams), green onion (2 pieces).

Method: Slaughter the sea bass, remove the internal organs, and wash it. Pour salt, ginger and peanut oil into the sea bass belly.

Put two or three green onions at the bottom of the plate, and put the sea bass on top of the green onions. Then stir well with shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce and ground chestnut powder, apply it to the fish, steam it over water for ten minutes, take out half of the original juice after cooking, add shredded green onions and pepper and put it on the fish, then boil the lard and pour it on, and add a little appropriate amount of soy sauce wine.

2. Stewed sea bass. Ingredients: Sea bass (1 piece, 700 grams), shredded pork (50 grams), shredded shiitake mushrooms (20 grams), refined salt (a little), lard (40 grams), sesame oil (a little), white soy sauce (a little), shredded ginger (15 grams), pepper (a little), green onion (2 pieces), ground chestnut powder (a little), monosodium glutamate (a little).

Method: Slaughter the sea bass, remove the internal organs, and wash it. Mix well with salt, sesame oil, monosodium glutamate, etc., and pour it into the sea bass belly.

Put two or three green onions at the bottom of the plate, and put the sea bass on top of the green onions. Then stir well with shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce and ground chestnut powder, apply it to the fish, steam it over water for ten minutes, take out half of the original juice after cooking, add shredded green onions and pepper and put it on the fish, then boil the lard and pour it on, and add an appropriate amount of soy sauce and wine.

3. Garlic sea bass. Ingredients: 1 live sea bass, 10 garlic cloves

Clean and clean the sea bass, remove the large bones, cut out 2 slices of fish, and apply salt and oil evenly on both sides. Beat the garlic into minced garlic and set aside. Spread the foil on the bottom of the plate, sprinkle the minced garlic evenly on the foil, drizzle with 1 tablespoon of oil, place the fish on top of the minced garlic and wrap the foil.

Burn the iron plate over high heat for a few minutes, turn off the heat. Put the tin foil bag on the iron plate, serve it to the table, and open it after 2 minutes, and the umami flavor of the sea bass will come to your nose with a faint garlic aroma.

1. Braised sea bass. Ingredients: 1 sea bass, 2 grams of salt, 5 grams of sugar, 2 green onions, 1 piece of ginger, 1 head of garlic, 25 grams of soy sauce, 20 grams of ointment, appropriate amount of cooking wine.

After the sea bass is cleaned, draw a flower knife on the back of the fish, drain the water, and slice the green onion, ginger, garlic and chili pepper for later use. Heat a pan with cold oil. When the oil is 60% hot, add the drained sea bass, fry all the fish until slightly yellow, gently shake the pan, turn over and continue to fry the other side until slightly yellow.

Pour ginger, green onions, garlic and chili peppers into the pan and stir-fry until fragrant. Add the fried sea bass. Pour in cooking wine, soy sauce and ointment.

Add salt and sugar, pour in an appropriate amount of water, turn to low heat for about 20 minutes after boiling, reduce the juice on high heat, put it on a plate, and sprinkle it with green and red pepper shreds for decoration.

2. Steamed sea bass. Ingredients: 1 sea bass, appropriate amount of green onion, ginger and garlic.

Wash the fish and steam it quickly with a knife on the back. Finely chop the green onion, ginger and garlic and set aside. Spread the sea bass all over the body with salt, taking care to spread it evenly inside, and then place the garlic and ginger evenly on top of the sea bass.

After that, put it in a steamer for steaming, add soy sauce after it is placed, and finally pour in rice wine and add a little boiling water. Steam for 10 minutes and then it's ready to go, sprinkle a little chopped green onion to garnish after it comes out of the pot.

3. Squirrel perch. Ingredients: 1 sea bass, 1 egg, bamboo shoots, water chestnut, shrimp, pineapple, celery.

Clean the sea bass and wash off the blood and black membrane, otherwise the smell will be stronger. Slice the lower abdomen, fish cross-shaped knife. Pay attention to the knife flower should not be too small, otherwise it will be easy to break.

Egg whites are wrapped in fish, then poured on dry flour and fried in a pan to golden brown. Arrange the fried fish and stir-fry the diced bamboo shoots, water chestnuts, shrimp, pineapple, and celery, pour in the tomato sauce and water to mix until the right consistency. Then pour the juice over the fish and you're done.

Sea bass is rich in protein, vitamins A and B, and various minerals. Moreover, sea bass is very good for women with fetal movement, lack of milk and other symptoms. Do you know how to make sea bass stew delicious? Next, I will share with you how to make homemade sea bass stew.

A home-cooked way to stew sea bassPrepare the ingredients for the sea bass stew.

Appropriate amount of sea bass, salt, oil, green onion, ginger and garlic, bean paste, hot sauce, monosodium glutamate, sugar, cooking wine, and carrots.

Method steps.

1. Remove the fish scales, cut them into sections after processing, and set aside;

2. Cut the green onion, mince the ginger, shred the carrot and slice the garlic;

3. Heat a little oil in a pot, add green onion and ginger and spicy sauce and stir-fry until fragrant;

4. Then pour in the fish, fry until both sides change color, and then add an appropriate amount of water;

5. Add ginger, salt, cooking wine, sugar, cover the pot and simmer for 10 minutes, sprinkle some monosodium glutamate, chopped green onion and carrots out of the pot.

A home-cooked recipe for sea bass stew with tomatoesPrepare the ingredients for the sea bass stew.

Appropriate amount of sea bass, tomato, coriander, ginger, salt, light soy sauce, pepper, cooking wine, sweet potato powder to taste.

Method steps. 1. Slaughter the sea bass, wash and drain it, remove the head and bones, and cut it into fillets;

2. Put light soy sauce, pepper, cooking wine and sweet potato powder into the fish fillet and marinate well;

3. After the tomatoes are scratched with a cross knife, blanch them with boiling water and peel them;

4. Heat oil in a pot, add ginger slices and stir-fry until fragrant, then add fish heads and fish bones and fry until fragrant;

5. Add an appropriate amount of water, add tomatoes to stew until soft, and then add fish fillets;

6. Add a little salt and cook slightly, add coriander and chopped green onion to get out of the pot.

Homemade recipe for stewed sea bass: stewed small sea bassPrepare the ingredients for the sea bass stew.

Small sea bass, appropriate amount of green onion, ginger and garlic, water, a little salt, 25ml of peanut oil.

Method steps. 1. Wash the sea bass, remove the scales and fry it, then add the green onion, ginger and garlic;

2. Add an appropriate amount of water, bring to a boil over high heat, cover the pot and simmer for 10 minutes;

3. Sprinkle some chopped green onions when out of the pot.

Homemade recipe for stewed sea bass: Cordyceps sea bass soupPrepare the ingredients for the sea bass stew.

1 sea bass, appropriate amount of cordyceps, a little ginger, a little olive oil, a little salt.

Method steps. 1. After washing the cordyceps, put it in a container and soak it for 1 hour;

2. Marinate the fish head and bones with salt and ginger for 10 minutes;

3. Pour an appropriate amount of olive oil into the pot, add the fish head after heating, and stir the fish bones until golden brown;

4. Pour the soaked cordyceps and water into a wok, bring to a boil over high heat and transfer to the casserole;

5. Add a little fish skin, simmer for an hour and a half, turn off the heat and add salt to taste.

1.There are several ways to make delicious sea bass.

2.Four ways to make sea bass.

3.A delicious way to make steamed sea bass.

4.The preparation of pan-fried sea bass in Western food.