Braised sea bass with garlic(suan shao lu yu )

Braised sea bass with garlic

Introduction:

"Perch meat is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. It is most suitable for steamed, braised or stewed soup. Especially at the end of autumn and the beginning of winter, the mature bass is particularly fat and beautiful, and the nutrients accumulated in the fish are also the most abundant, so it is the best time to eat fish. "

Production steps:

Step 1: 1 bass

Step 2: slice both sides of the fish to the bone

Step 3: prepare the ingredients

Step 4: add oil in the pot, stir fry pepper and large ingredients, and add perch

Step 5: fry until golden on both sides

Step 6: cook with vinegar, about 6 teaspoons, cover the pot immediately and cook for 1 minute

Step 7: add water (without fish), garlic, 1 tbsp salt, 2 tbsp sugar, 2 tbsp cooking wine, 2 tbsp soy sauce, a little chicken essence, shallot, ginger, pepper, cover the pot, heat for 15 minutes, turn over and cook for 15 minutes

Step 8: just sprinkle coriander~~

Materials required:

Bass: moderate

Garlic: 2

Salt: right amount

Vinegar: right amount

Soy sauce: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Sugar: right amount

Chives: right amount

Coriander: moderate

Dry pepper: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Note: when cooking fish, add water, the fish is soft and tender, and the cooked bone soup is firm~

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Suan Shao Lu Yu