The recipe for sea bass is complete, and the recipe for sea bass is home cooked

Ingredient breakdown. Ingredients.

Sea bass. Amount.

Accessories. Chives. Amount. Ginger.

Amount. Ingredient.

Rice wine. Amount.

Steamed fish in soy sauce. Amount. Salt. Amount.

Pepper. Amount.

Lard. Amount.

Flavor. Taste. Steam. Craft.

Ten minutes. Take.

Simple. Difficulty.

Steps to prepare steamed sea bass.

1 1 Raw materials, half of the ginger and shallots cut into thin strips and soak in water for later use (for decoration).

2 2 sea bass draw flower knives, marinate with half a tablespoon steamed fish soy sauce, chives, ginger, salt, pepper for five minutes.

3 3 pickled green onions and ginger spread underneath.

4 4 Fish stand up, sprinkle some chives and ginger on the body, pour half a tablespoon of lard, boil the water in a pot, steam for four minutes, pour out the water in the steamed fish plate, put three tablespoons of rice wine and continue to steam for three minutes.

5 5 Do not remove the lid and simmer for five minutes.

6 6 Take out the fish, throw away the green onion and ginger, pour the soup on the fish, if you eat at home without changing the plate, when I change the plate, I don't use utensils, just tilt the plate, and the fish slides into another plate by itself.

7 7 Heat the oil and pour it over the fish. You can also not pour it, but I strongly believe that it tastes good when you pour it!

The recipes for sea bass include braised sea bass, fresh and tender tofu sea bass pot, steamed sea bass, pan-fried sea bass pieces, and tender sea bass fillets.

1. Braised sea bass.

Braised sea bass is a home-cooked dish, the main ingredients are sea bass, the auxiliary ingredients are tempeh, and the seasoning is green onions, ginger, peppercorns, and bay leaves. This dish goes well with rice.

2. Fresh and tender tofu and sea bass pot.

Tender tofu and sea bass clay pot is a home-style soup that is very tasty and juicy.

3. Steamed sea bass.

The cooking skills of steamed sea bass such as Zheng Lun are mainly steamed dishes, with a light taste, and Cong pants is one of the traditional famous dishes with Guangdong Province characteristics. It belongs to the Cantonese cuisine, and uses sea bass residue as the main ingredient. The soup has the sweetness of rice wine and the aroma of soy sauce.

4. Pan-fried sea bass pieces.

Pan-fried sea bass chunks are a mouth-watering modern dish with a delicious aroma, attractive color and taste. Fun for all ages.

5. Fresh and tender sea bass fillet.

Tender sea bass fillets are a little more complicated and require slicing the sea bass first, which is a great test of the freshness and heat of the fish. A successful tender sea bass fillet with an extremely tender texture and a great accompaniment to the meal.

Ingredients: 1 sea bass, 1 green onion, appropriate amount of ginger, 2 cloves of garlic, 1 teaspoon of sugar, 1 tablespoon of cooking wine, appropriate amount of sesame oil, 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce.

1. First of all, put the sea bass fillet out of the flower knife, as shown in the figure below

2. Smear a small amount of salt, cooking wine, stuff with shredded green onions and ginger slices and marinate for one hour to taste, as shown in the figure below

3. Soak the shredded green onion in cold water and remove it, as shown in the figure below

4. Cut the ginger into thin strips, shred the red pepper, and slice the garlic, as shown in the figure below

A spoonful of extremely fresh soy sauce, a teaspoon of sugar, a few drops of sesame oil, and an appropriate amount of water are mixed in, as shown in the figure below

6. Put the marinated fish into the pot together with the marinade, and steam for about 10 minutes after boiling the water over high heat, as shown in the figure below

7. After steaming, take it out and spread it with green onions, ginger and garlic, and shredded red pepper to eat, as shown in the figure below

Here's how to make steamed sea bass:Ingredients: Sea bass.

Excipients: salt, cooking wine, steamed fish soy sauce, edible oil.

1. Prepare the ingredients: clean and wash the sea bass, cut the green onion into sections, and shred the ginger.

2. Slice the fish body with a few knives, smear it with salt and cooking wine and marinate for 10-15 minutes (stuff a little green onion and white ginger shreds into the fish belly to enhance the flavor).

3. Add water to the steamer to preheat, and then put the fish on high heat and steam for about 8 minutes after the water boils.

4. There will be part of the soup in the steamed fish, pour it out, and spread the ginger and green onion segments on the fish.

5. Pour the boiling oil over the fish from head to tail, and quickly pour the juice in the same way. A nutritious, delicious, refreshing and delicious steamed sea bass is complete.

1.Steamed sea bass.

Ingredients: sea bass, chives, ginger, rice wine, steamed fish soy sauce, salt, pepper, lard, vegetable oil, etc.

Method: 1) Cut half of the ginger and shallots into thin strips and soak them in water for later use.

2) Wash the sea bass, cut the flesh with a knife and cut it into a flower knife. Then mix half a tablespoon of steamed fish soy sauce with chives, shredded ginger, salt and pepper to make a sauce, spread evenly on the sea bass, and marinate for five minutes.

3) When the time is up, spread the pickled green onion and ginger on the bottom of the plate, then sprinkle some shredded chives and ginger on the sea bass, pour half a tablespoon of lard, and steam in a pot on boiling water.

4) After steaming for four or five minutes, take out the steamed fish plate, pour out the water inside, add three tablespoons of rice wine, and continue to steam for three minutes. After steaming, turn off the heat and simmer for another five minutes.

5) After simmering, take out the fish, throw away the green onion and ginger, and pour the soup over the fish.

6) Heat a small amount of vegetable oil in a hot pan and pour it over the fish.

2.Sweet and sour sea bass.

Ingredients: 1 sea bass, ginger powder, salt, dry starch, minced garlic, frozen vegetables, shredded green onion, shredded red pepper, water starch, cooking oil, broth or water, tomato sauce, vinegar, sugar, soy sauce, cooking 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.

Step 1: Remove and wash the internal organs of the sea bass, make a knife on the back of the sea bass in the direction of the fish, cut the green onion segments, and sliced ginger.

Step 2Put the green onion on the plate, put the ginger slices on the green onion in the belly of the sea bass, put it in the pot and steam, steam it for 10 minutes, cut the green pepper and green onion shreds for later use.

Step 3 Pour the cooking oil into the pot and heat it, put the sesame oil, black bean sauce, and sprinkle the steamed sea bass with green peppers, bell peppers, and shredded green onions.

Step 4Pour the heated juice over the sea bass from the head to the tail and you're done!

The preparation of sea bass is as follows, and it is generally better to steam it:

Ingredients: 1 sea bass.

Excipients: 2 tablespoons vegetable oil; 2 tablespoons steamed fish soy sauce; 1 piece of ginger; 2 shallots.

1.Prepare the required materials, and let the stall owner kill the fish when he buys it.

2.Clean the fish and make three diagonal cuts on the fish.

3.Shred the ginger and green onions.

4.Then put the fish on a plate and put the ginger slices and green onion on the fish.

5.Add an appropriate amount of water to the pot.

6.Put the fish in the pot, cover the pot and steam for 10 minutes.

7.Remove the steamed fish, remove the ginger and green onion from the fish, and then pour out the soup from the steamed fish.

8.Spread the ginger and green onion on the fish.

9.Put an appropriate amount of oil in a wok and heat the oil, preferably until it smokes.

10.Pour the hot oil on the fish, there will be a sizzling sound, prove that the oil temperature is enough, then add an appropriate amount of steamed fish soy sauce, and then it is ready to serve.

Braised sea bass home-cooked recipe.

Ingredients: 1000 grams of sea bass.

Excipients: 120 grams of tempeh.

Seasoning: 15 grams of green onions, 10 grams of ginger, 5 grams of Sichuan pepper, 10 grams of garlic (white skin), 3 grams of bay leaves, 50 grams of vegetable oil, 20 grams of soy sauce, 15 grams of rice wine, 10 grams of sugar.

Method: 1. First of all, we must slaughter, wash and drain the perch;

2. Draw a few cuts on both sides of the fish body (it is easy to absorb the flavor when burning), then wipe it with salt inside and out, marinate for about 20 minutes and set aside;

3. Shred ginger and garlic and set aside;

4. When the pot is hot, first rub the bottom of the pot with ginger (so that it is not easy to stick the fish skin when frying the fish);

5. Pour in an appropriate amount of oil, and add the chopped green onion, ginger and garlic after the oil is warm; Pepper.

6. Then put the fish in a frying pan and fry until golden brown on both sides;

7. Pour in a little rice wine, an appropriate amount of soy sauce, Lao Gan Ma, a little bay leaf, a little sugar, add an appropriate amount of water, cover the pot and burn;

8. When the fish is cooked, you can loosen it with a spatula, dry the soup slightly, sprinkle with chives, and put it in a pot. The fragrant braised sea bass is done!

Steamed sea bass. Fish, meaning beauty, symbolizes surplus every year, is an indispensable dish for Chinese New Year's Eve dinner. The sea bass is delicious and tender, it is most suitable for steaming, change the knife and stuff a little accessories, put the shape on the plate, steam it for 8 minutes to get out of the pot, and steam it for 12 minutes.

Drizzled with steamed fish soy sauce, it couldn't be more delicious.

Steamed sea bass. Ingredients: sea bass, salt, cooking wine, Sichuan pepper, green onion, steamed fish soy sauce, chili pepper, shredded ginger.

Steps: Step 1: Clean the fish and make a few knife cuts on the fish at an angle.

Step 2: Sprinkle in salt and knead evenly, then sprinkle with shredded green onion and ginger.

Step 3: Pour in the cooking wine, spread evenly, and marinate for 10 minutes.

Step 4: Put the cucumber cut in half into the utensil to support the fish body, which is easy to ripen and more flavorful.

Step 5: Add the marinated fish.

Step 6: Put the fish in the steamer and steam for 20 minutes.

Step 7: Pour out the soup in the stereary after steaming the fish, sprinkle with shredded green onion and ginger, chili pepper, sesame pepper, and drizzle with steamed fish soy sauce. (If you don't like spicy, you can ignore the chili pepper).

Step 8: Heat a small amount of cooking oil and pour it on the fish.

Tips: Clean the fish, adjust the time appropriately according to the size of the fish, steam and simmer for two minutes before it comes out of the pot.

Ingredients: 1 sea bass, 1 teaspoon of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, 1 teaspoon of sugar, appropriate amount of salt, appropriate amount of cooking oil, 1 coriander, 1 spicy millet.

Steps: 1. Clean the fish first and cut it diagonally on the fish a few times.

2. Fry on both sides.

3. Pour in green onions, ginger, garlic, peppercorns and stir-fry until fragrant.

4. Pour in dark soy sauce, light soy sauce, oil, salt and sugar, cooking wine, add a bowl of water and bring to a boil over low heat and cook for a while.

5. Reduce the juice over high heat.

6. Sprinkle with coriander and millet spicy on a plate to finish.