Deep sea bass with garlic(suan shao shen hai lu yu )

Deep sea bass with garlic

Introduction:

"It's very convenient to use the frozen perch pieces that can be bought from the supermarket to add sea flavor to the table on weekdays ~~~~~~~~~~

Production steps:

Step 1: first, take out the frozen bass and thaw it (transfer it from the freezer to the freezer in the morning and use it at night). Then the preparation work starts from boiling water. Peel and wash the garlic with boiling water, and wash the cucumber and pepper.

Step 2: cut the perch into 2 cm pieces, add the cooking oil into 1 bowl, 3 spoonfuls.

Step 3: beat garlic with a knife, slice cucumber and pepper.

Step 4: heat up the oil and fry the fish until both sides turn yellow

Step 5: fry garlic in a pan

Step 6: fry until fragrant with garlic, add fish, add 1 teaspoon of soy sauce and 1 / 2 teaspoon of soy sauce, mix well and color.

Step 7: add boiling water, no fish. Add salt and sugar as appropriate.

Step 8: bring to a boil for more than ten minutes, add cucumber slices and green pepper slices

Step 9: continue to cook for one minute, then add a small spoonful of starch which is boiled with water.

Step 10: cook for another half minute, turn off the heat and serve.

Materials required:

Cucumber: Half Root

Pepper: Half Root

Garlic: 5 petals

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Note: I think the soup and cucumber green pepper slices are better than fish.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Shao Shen Hai Lu Yu