Give the sea bass a different method, so that the skin is not broken, it is more flavorful, tender and delicious, and it is really fresh

 

  Braised sea bass with tender flavor

Ingredients: 2 small sea bass, 1 green onion, 1 small red pepper, 2 slices of ginger, 2 cloves of garlic, 3 dried chilies, appropriate amount of salt, 2 tablespoons of cooking wine, 2 tablespoons of Yipinxian soy sauce, 1 tablespoon of oyster sauce, a little sugar, 1 tablespoon of white vinegar, a little pepper, a little dry starch

1. The skin and scales of fresh sea bass are not shed; The fish's eyes are clear and transparent and not cloudy; There are no traces of damage on the surface of the fish body; Press the body of the fish with your fingers, it is elastic                                    

2. Then process the sea bass, scrape off the fish scales, then hollow out the fish belly, drain the water and put it in a deep dish, cut a little ginger slices and green onions, add a spoonful of cooking wine and a little salt, grab out the green onion and ginger juice with your hands, and evenly spread these materials on the fish, especially the fish belly should be coated with it, and marinate for about 10 minutes; After the marinating is completed, remove the green onion and ginger, wipe the fish body and fish belly with a kitchen paper towel, cut out a flower knife obliquely on the surface of the fish body to make it more flavorful, and then evenly pat a thin layer of dry cornstarch on both sides of the fish body

3. After the pot is hot, put in an appropriate amount of corn oil, and then slowly put the fish into the pot with the tail of the fish, fry slowly over medium-low heat, do not turn it in a hurry, fry the fish on one side until golden brown, then turn over and continue to fry until both sides are golden brown and then take out the fish for later use 

4. Use the remaining bottom oil in the pot to add garlic slices, ginger shreds, green onion shreds, red pepper shreds and dried chili peppers, and stir-fry over low heat to bring out the fragrance 

5. First pour a spoonful of cooking wine on the side of the pot to remove the smell and increase the flavor, and then add a spoonful of fresh soy sauce to fry the sauce fragrance 

6. Then add an appropriate amount of warm water, not too much water, the same level as the fish, and then add a little salt, oyster sauce, pepper, sugar, white vinegar and stir-fry evenly 

7. Then put the fried sea bass into the pot, boil the soup in the pot over high heat, and then turn to medium and low heat and simmer for a while, during which the soup should be poured on the fish from time to time, so that both sides of the fish will taste evenly 

8. After we stew the fish, we first put the fish out and put it on the plate, and then pour the thick soup on the fish, so that the fish that is simmered over low heat is not only more flavorful, but also the fish will not be stewed and scattered, the appearance of the dish is higher, and the fresh fragrance is more prominent. Compared with other methods, this is more delicious and delicious, super rice, I recommend you to try this method.

Tips:

1. The processed sea bass is marinated first, which can effectively remove the smell and give the fish a little bottom flavor to make it taste better.

2. Don't be greedy when patting dry starch on the fish body, a thin layer on the surface of the fish body is enough.

3. When frying fish, fry slowly over medium-low heat.