New year's dish -- three flavor bass(nian cai san wei lu yu )

New year's dish -- three flavor bass

Introduction:

"During the Spring Festival, fish is indispensable. Every year, the family is either steamed or braised. This year, we will make Thai style three flavor bass, sweet in sour and spicy in sweet."

Production steps:

Step 1: wash the bass

Step 2: marinate Shaoxing wine for 10 minutes

Step 3: wipe the fish with a little salt and dry with paper

Step 4: heat oil and pan, add ginger slices and saute until fragrant

Step 5: add the bass and fry until golden

Step 6: reverse, continue to fry until golden

Step 7: dice red pepper and blanch with green beans

Step 8: take another pot, pour a large bowl of water into the fish sauce

Step 9: start another pot, pour a large bowl of water into the fish sauce

Step 10: add the vetiver and cook for 5 minutes until fragrant

Step 11: take out the grass, pour in all the seasonings, bring to a boil, put in the starch paste mixed with water in advance, cook until it is thick, pour it on the fried fish, and then squeeze half a lemon juice.

Materials required:

Bass: 1

Red pepper: 1

Green beans: 1

Dried citronella: 1

Ginger: 1 yuan

Green lemon: 1

Starch: 2G

Shaojiu: 2 spoons

Raw soy sauce: 1 teaspoon

Ketchup: 2 teaspoons

Sweet chili sauce: 6 teaspoons

Sugar: right amount

Salt: right amount

Fish sauce: 2 teaspoons

Note: 1. Dry fragrant thatch is better boiled, and the flavor is more rich. 2. Fish sauce is fresh, do not add vinegar, must be green lemon, acid enough fresh and comfortable

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: hot and sour

Chinese PinYin : Nian Cai San Wei Lu Yu