The most authentic way to make dry braised sea bass, how to make dry braised sea bass How to make dr

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

Steps to prepare dry-braised sea bassPut a flower knife on both sides of the cleaned sea bass, put it in a large basin, add an appropriate amount of cooking wine, an appropriate amount of salt, and an appropriate amount of starch to wipe well, and marinate for 15 minutes.

Prepare the other ingredients while the fish is marinated: chop the green onion and mince the ginger on a plate for later use.

Remove from the pan, add an appropriate amount of oil, add the marinated sea bass after the oil is hot, fry slowly over medium-low heat, and fry until golden brown on both sides.

Heat the bottom oil, add the minced ginger and stir-fry until fragrant, add a spoonful of Pixian bean paste and stir-fry the red oil, then add light soy sauce, add an appropriate amount of salt, an appropriate amount of sugar to enhance freshness, pour in a little cooking wine, then add a little water to boil over high heat, put in the sea bass after the soup boils, cover the pot, turn to low heat and simmer for about five minutes.

When the time is up, reduce the juice on high heat (you can also add a little water starch here to thicken), drip a few drops of sesame oil, sprinkle the green onion segment after putting it out of the pot and put it on the plate, and pour the soup to eat.

Tips:

1.Because it is a dry boil, you should put less water, but pay attention to the heat and do not paste the pot.

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

3.Wipe off the sea bass before putting it in the pot to prevent the fish from losing its skin severely, sticking to the pan or splashing oil and burning.

4.Pay attention to add a little less salt, because light soy sauce and bean paste are salty.

Wash the sea bass and change it to a knife. After patting the flour, fry it until golden brown, heat the oil in the pot, fry the green onions, ginger, garlic and chili cloves until fragrant, put the diced ham, and add the oyster sauce and dark soy sauce cooking wine. Boil the appropriate amount of water into juice and pour it over the fried fish for the last year.

1. Ingredients: sea bass, mustard, cooked peanuts, green onion, ginger, Lee Kum Kee flavored black bean paste, Pixian bean paste, cooking wine, light soy sauce, sugar, salt, vinegar, green onion, ginger minced.

2. Draw three diagonal knives on the back of each side of the fish body, smear the inside and outside of the fish body with salt, and marinate for 10 minutes.

3. After the pot is heated, turn on low heat, pour in the oil, slide the pan, let the oil evenly spread in the pot, wipe the water on the fish, and fry in the pan.

4. Don't flip when frying the fish, you can pick up the pot and shake it, so that the oil and fire can fry evenly until the head and tail of the fish.

5. Don't fry the fish too hot, be patient, wait for one side to fry and then turn the other side to fry until the skin of the fish on both sides is golden brown.

6. Turn the fish over and fry for 2 minutes, then push the fish to the edge of the pot, add minced ginger and shallots, and stir-fry the mixed sauce to bring out the fragrance, fry the water dry, and bring out the red oil.

7. Don't fry the other side for too long, and don't fry the sauce too much, so as not to fry the paste.

8. After the red oil is out of the sauce, push the fish onto the sauce, pour more sauce on the fish, and fry for another 2 minutes, so that the sauce below can be fried into the fish.

9. Pour in the juice made of cooking wine, light soy sauce and sugar, then add a small amount of hot water, pour in the diced mustard and cook together.

10. A small half of the body of the fish can be done, and the fish meat is less dry and fragrant if there is too much water.

11. When the soup is about to dry up, pour an appropriate amount of vinegar along the edge of the pot and pour in peanuts.

Materials. Sea bass 550g

Cumin powder to taste.

Paprika to taste.

Sesame seeds: Appropriate amount.

Salt to taste. Ginger 1 small piece.

Cooking wine a little.

Ground black pepper to taste.

Balsamic vinegar a little.

3 shallots.

Cooking oil to taste.

Steps. Article **2

1. Let the fish seller remove the scales and internal organs and cut it off. After washing, put it in a basin, cut in the ginger slices on both sides, touch a little salt, pour in an appropriate amount of cooking wine and marinate for half an hour.

Article**32, the fish is wiped dry with a kitchen paper towel, the meat with bones is thicker, cut 2 knives, and touch a little black pepper in two pairs.

Article**43, heat a frying pan, pour in an appropriate amount of oil and cook until hot, put in the fish over low heat and slowly fry until golden brown.

Article**54, fry one side until golden brown, carefully turn over to the other side and fry until golden brown.

Article**65, after frying on both sides, sprinkle with cumin powder and chili powder and sesame seeds.

Article**76, finally sprinkle in chopped green onions, pour in a little balsamic vinegar and get out of the pot.

Article**87, a bottle of beer is the perfect late-night snack.

Tips:After the fish is marinated, you can hang it to the vent to dry it, or you can wipe it dry with a kitchen paper towel, so that the fish is better to fry until it is turned over, and you must be careful when the fish is turned over, so as not to break the kind that will not look good. Personally, I prefer to eat crucian carp because children are afraid of too many spines, so they switch to sea bass.

Each taster is different, and the condiments are added according to personal preference.

Pan-fried sea bass is a home-cooked dish made with sea bass as the main ingredient.

How to make:1Wash the sea bass to remove the internal organs and fins, cut the inner membrane of the fish belly to clean the blood clots, and then cut it in half, add seasoning and marinate for 20 minutes.

2.While frying the sea bass, wash the sea bass again and dry it with a paper towel.

3.Moisten the wok, add 3 tablespoons of salad oil, and fry the fish on medium heat at 140 degrees until the fish is golden brown on both sides until cooked.

Nutritional value: 1Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with liver and kidney insufficiency;

2.Sea bass can also treat fetal restlessness, less milk and other diseases, expectant mothers and women eat sea bass is a kind of nutritional food that not only replenishes the body, but also does not cause overnutrition and obesity, is a good product for fitness and blood, spleen and qi and health of the body;

3.There is also more copper in the blood of sea bass, copper can maintain the normal function of the nervous system and participate in the function of key enzymes involved in the metabolism of several substances.

Efficacy and function:

The sea bass is sweet in taste and flat in nature, and enters the three meridians of the liver, spleen and kidney; It has the effect of strengthening the spleen, replenishing qi, benefiting the kidneys and stabilizing the fetus.

1.Good for the kidneys and the fetus.

Sea bass can benefit the kidneys and the fetus, strengthen the spleen and replenish qi, and can treat fetal restlessness and lack of milk. Eating sea bass is not only easy to digest, but also can prevent and treat symptoms such as edema, anemia, dizziness, etc.

2.Maintain the normalcy of the nervous system.

Copper protects the heart, maintains the normal function of the nervous system, and participates in the function of key enzymes in the metabolism of several substances.

Ingredients: sea bass, ginger, cooking wine, salt.

1. Wash the sea bass and use kitchen scissors to cut off the fish bones in the middle.

2. Slice the ginger.

3. Put the sea bass in a bowl and sprinkle with salt on both sides.

4. Pour in a spoonful of cooking wine.

5. Add ginger slices, wipe well and marinate for half an hour.

6. Remove the ginger slices, put oil in the pan, and add the sea bass.

7. Fry slowly over low heat, and you can use the lid of the pot to cover for a while, and then cover it for a while.

8. Fry until golden brown on both sides, turn off the heat.

Sea bass 3 strips.

Peanut oil to taste.

Salt, cooking wine a little.

Method steps.

First, remove the head and tail of the sea bass, engulate and rinse well.

Cut the cleaned sea bass into two sections. This makes it easy to absorb the flavor and easy to cook when frying.

Sprinkle with cooking wine and fine salt and marinate for half an hour.

Coat the sea bass segments with cornstarch.

Heat the pan, pour in a little peanut oil and heat up.

Put the sea bass in one by one.

On low heat, fry one side, then the other.

Fry until golden brown on both sides, remove the oil, put it on a plate, and enjoy.

The sea bass is cleaned and the knives are cut on both sides. Salte with cooking wine and ginger for 20 minutes.

Wash off the marinade and use kitchen paper to absorb the surface moisture of the fish.

Heat three tablespoons of oil, fry the fish on both sides over high heat until golden brown, add shredded ginger, and fry together over low heat until the fish is slightly browned and the skin is crispy.

On a plate, pour a spoonful of light soy sauce, add some sesame seeds, coriander or parsley, and sprinkle pepper, salt and pepper, chili flakes, and five-spice powder to taste. Or set it on the side of the plate and dip it to eat.

The preparation of sea bass is as follows:

Step 1: Clean the sea bass and remove the black membrane in the belly.

Step 2: Prepare an appropriate amount of ginger slices, and prepare an appropriate amount of green onion white slices. Cut a few knives on the surface of the sea bass, stuff the green onion into the belly of the fish, and put the ginger slices into the knife. After that, put the fish on the plate, remember to put two pairs of chopsticks on the plate, so that it is easier to handle the sea bass later.

Step 3: Remove from the pot, add an appropriate amount of water to the pot, boil the water over high heat, then add the prepared sea bass and fish with a plate to the pot, and steam for about eight minutes on high heat.

Step 4: After the sea bass is steamed, remember not to open the lid, continue to turn off the heat and steam the sea bass for about three minutes.

Step 5: After the sea bass is steamed, take it out, pour out the soup on the plate, remove the green onion and ginger slices, then take an appropriate amount of ginger and cut the chives into shredded ginger, sprinkle it on the surface of the sea bass, and pour an appropriate amount of steamed fish soy sauce on the sea bass.

Step 6: Add an appropriate amount of cooking oil to the pot, add peppercorns to make a fragrant aroma, then take out the peppercorns, pour the cooking oil on the surface of the sea bass, and a delicious steamed sea bass is ready.