Braised sea bass with Shandong cuisine
Introduction:
"This perch is the sea perch, because we are a coastal area, at the junction of the Yellow Sea and the Bohai Sea. Generally, we seldom eat river fish, and we are not used to it because of its many spines."
Production steps:
Materials required:
Bass: two
Shredded scallion: right amount
Shredded ginger: right amount
Zanthoxylum bungeanum: right amount
Fennel: right amount
Edible oil: right amount
Edible salt: appropriate amount
Chicken essence: appropriate amount
Soy sauce: right amount
matters needing attention:
Production difficulty: simple
Technology: stewing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Lu Cai You Men Lu Yu
Braised sea bass with Shandong cuisine
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