How to make braised sea bass, how to make braised sea bass

The braised sea bass is prepared as follows:1. Ingredients: 500g sea bass, ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of celery, appropriate amount of shredded ginger, appropriate amount of garlic cloves, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, appropriate amount of soy sauce.

2. Remove the scales of the sea bass, remove the internal organs, wash it, and marinate it with an appropriate amount of salt, the fish I bought is relatively large, so cut it in half.

3. Shredded ginger, minced chili pepper and Sichuan pepper set aside.

4. Put a little oil in the frying pan. Burn hot. After the oil is hot, first add shredded ginger, minced chili pepper, and Sichuan pepper to bring out the fragrance, and then put the fish into the oil pan to fry.

5. Add boiling water and burn over high heat.

6. Boil for about 5 minutes, add green onions, celery, and chopped coriander.

7. Wait for the soup to thicken slightly, and then put it on a plate.

How to braised sea bass:

Prepare ingredients: a sea bass, a shallot, a piece of ginger, a teaspoon of Pixian bean paste, a little cornstarch, an appropriate amount of salt, an appropriate amount of light soy sauce, a little dark soy sauce, a small can of beer, a little water starch.

Steps: 1. Clean the scales on the surface of the sea bass and the dirt and gills in the belly of the fish, then rinse it several times with flowing water, put it on the board after washing, and draw a knife edge on both sides of the fish body to facilitate the flavor of the fish.

2. Wash the shallots and cut them into green onion segments, cut the ginger into ginger slices, and set aside a small spoon of Pixian bean paste.

3. Simply control the moisture of the cleaned sea bass, and then pat a layer of cornstarch on both sides of the fish body. Because the fishy smell of sea bass is relatively light, it is not pickled here, and it is necessary to marinate fish with a strong fishy smell such as grass carp and carp.

4. Heat the wok first, then add an appropriate amount of cooking oil to moisten the pan, sprinkle a little edible salt on the bottom of the pan, and put the starched sea bass into the pan after the oil is hot, and turn to medium heat to fry the fish.

5. Fry the sea bass until one side is golden brown, then turn it over, continue to fry the other side, fry all sides until golden brown and set aside.

6. Add an appropriate amount of cooking oil to the pot, add the green onion and ginger slices to stir-fry until fragrant, and then add a teaspoon of Pixian bean paste and stir-fry the red oil.

7. Then add a small can of beer (500ml) and bring to a boil over high heat.

8. Put the fried sea bass in advance into the pot, turn to medium heat and simmer, cover the pot and simmer for 5 minutes.

After a few minutes, turn the sea bass over and continue to simmer on the other side for another 5 minutes.

10. Put the sea bass out and put it on a plate.

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!

The preparation of braised sea bass is as follows:

Tools Ingredients: 1 sea bass, ginger, chives, 2 tablespoons of cooking wine, 1 tablespoon of pepper, 1 tablespoon of salt, 1 tablespoon of sugar, 2 cloves of garlic, 1 tablespoon of white wine, 1 tablespoon of bean paste, 2 dried chilies, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of aged vinegar, kitchen knife, plate, basin, pot, spatula.

1. Put the cleaned sea bass into a basin, add the ginger shredded ginger and chives, 2 tablespoons of cooking wine, 1 tablespoon of pepper, and 1 tablespoon of salt. Then rub the green onion and ginger out of the juice by hand and spread it evenly on the fish, and then marinate for about 10 minutes after fully spreading the other seasonings.

2. Cut the ginger and garlic into small pieces, cut the chives and green onion leaves separately into minced pieces, and then put them on a plate for later use.

3. Put a spoonful of oil in the pot, sprinkle with a little salt, salt can prevent the fish from sticking to the pan, ** heat the marinated sea bass into the pot, turn on medium and low heat to fry the sea bass until golden on both sides, what should be noted here is that do not move after the fish is in the pot, wait for the fish to fry and set the shape before moving, turn it lightly, and do not break the fish skin. Fry the sea bass on both sides until golden brown and set aside.

4. Put a spoonful of oil in the pot again, add green onions, ginger, garlic and dried chilies, and a spoonful of bean paste, and stir-fry over low heat to bring out the fragrance. After the seasoning is fragrant, add water, add 2 spoons of light soy sauce, half a spoon of dark soy sauce, 2 spoons of aged vinegar, and 1 teaspoon of sugar to taste, and bring to a boil over high heat.

5. After the water in the pot is boiled, put the sea bass into the pot and add a spoonful of liquor, the effect of liquor is better than that of cooking wine, and it can increase the flavor at the same time. Simmer over medium-low heat for about 3 minutes, then turn over and simmer for another 5 minutes. After the sea bass is stewed, take it out and put it in a fish plate, thicken the soup over high heat, pour it over the fish, and sprinkle with chives to make a dish.

On ordinary days, you can always find the beauty of life, breakfast fritters, braised sea bass.

Preparation of braised sea bass.

Wash a sea bass, cut a few knives on the body, then add cooking wine and salt for a while.

Heat the oil in a pan and fry in oil.

Fry golden brown on one side and fry on the flip.

Fry until golden brown on both sides, add garlic slices and stir-fry until fragrant.

Add the soy sauce. <>

Add the tempeh. <>

Then add a large bowl of water over the fish and bring to a boil over high heat.

Add the sugar. <>

Add a pinch of salt.

Bring to a boil over high heat, add bell peppers and simmer after the soup is boiled.

Simmer until the fish is flavorful, add green onions and cook for two minutes.

Cook until the fish is fragrant.

After the fish has been boiled and flavored, the fish is served on a separate plate.

Then add the wet starch to the soup until it is thick.

Then pour the soup into the fish and serve.

Picture of the finished braised sea bass.

Fresh sea bass 1 piece.

Accessories: green onion, ginger and garlic. Star anise in small amounts.

Coriander to taste.

1 tablespoon of cooking wine.

Light soy sauce 1 scoop.

1 scoop of dark soy sauce.

Oyster sauce 1/2 tablespoon.

1/2 teaspoon sugar.

Essence of chicken 1/2 tablespoon.

1. Clean the fresh sea bass and put a flower knife on both sides for easy flavoring.

2. 1 tablespoon of cooking wine, half a tablespoon of green onion and ginger and salt, massage and marinate for 10 minutes.

3. Do not stick to the pot material until both sides are golden brown and set aside.

4. Stir-fry chives, ginger and garlic in another pot, cut the sea bass, put in half a bowl of water, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, green and red peppers.

5. Cover the lid and simmer for 5 minutes, when the time is up, pour in a little water starch to thicken, a little chicken essence, and the soup can be thickened and put on the plate.

6. Great, there is not even soup left on the table.

The home-cooked recipe for braised sea bass is as follows:Ingredients: 1 sea bass for 3 people.

Excipients: 2 grams of salt, 5 grams of sugar, 2 roots, 1 piece of ginger, 1 head of garlic, 25 grams of Jinlan soy sauce, 20 grams of Jinlan ointment, appropriate amount of cooking wine.

The practice is as follows: 1. Prepare materials.

2. 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.

3. Pour a little oil into the non-stick pot of Joyoung light luxury pie, and heat the pan with cold oil.

4. When the oil is heated to 60%, put the drained sea bass into the pan, fry all the fish until slightly yellow, shake the pan slightly, and then turn over and continue to fry the other side until it is slightly yellow.

5. Wait for both sides of the fish to be fried, then pour ginger, onions, garlic and chili peppers into the pan and stir-fry to bring out the fragrance.

6. Add the fried sea bass.

7. Pour in cooking wine, Jinlan soy sauce and Jinlan ointment.

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

9. Done. <>