Braised sea bass at home(jia shao lu yu )

Braised sea bass at home

Introduction:

"It's well known that the taste of bass is delicious. We are used to steamed and braised in brown sauce. Today, we'll change our taste and bring you home roast. It's more delicious than steamed and lighter than braised in brown sauce, but it's just as delicious."

Production steps:

Step 1: prepare the ingredients

Step 2: remove the scales of the bass, clean it up, and cut the fish with three oblique knives

Step 3: circle millet pepper, slice ginger and cut garlic seedling into segments

Step 4: add some lard into the pot, add ginger slices and garlic root, and saute until fragrant

Step 5: wait until white smoke comes out of the oil pan before putting the perch in

Step 6: turn the fish over after frying it yellow (shake the body a few times to avoid sticking)

Step 7: pour in a proper amount of cooking wine

Step 8: pour in warm water (don't use cold water, the fish will be fresher if you use warm water)

Step 9: bring the water to a boil over a high fire, add some salt to adjust the taste, turn to a low fire and simmer slowly for 4-5 minutes (the soup will be more thick and white at this time)

Step 10: add millet pepper and garlic leaves, bring to a high heat, and then take the soup down a little to get out of the pot

Materials required:

Bass: moderate

Garlic seedling: appropriate amount

Red rice pepper: right amount

Ginger: moderate

Lard: right amount

Cooking wine: moderate

Salt: right amount

Warm water: moderate

Note: first, the family must remember to use lard, so that the soup is more thick and white. Second, after the ginger slices are fried with oil, the fish can only be put in after a little white smoke comes out of the pot, so that the fish will not stick to the pot

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jia Shao Lu Yu