Braised Golden Sea Bass

Overview

My hometown is inland, and all I eat is river fish. For so many years since I came to Po County, I either went out to eat fish slice soup or fried fish soup; or I ate Western-style fried fish steak. I rarely came late to the tofu and fish soup, which tasted like river fish and had no fishy smell. After repeated experiments several times, I found that the key is to fry the fresh fish until golden brown.

Tags

• hot dishes
• goldeneye bass
• lao doufu
• onions
• vegetarian mushroom balls
• wild straw mushroom
• winter bamboo shoots
• carrot
• chopped green onion
• garlic
• ginger

Ingredients

Steps

1. 1 Processing and cleaning of live fish

2. 2 Fry in the pan. Be sure to fry one side first, then turn off the heat and let it cool slightly before frying the other side to prevent the fish skin from sticking to the pan.

3. 3 Also prepare other auxiliary ingredients.

4. 4 Turn over and continue frying

5. 5 Then add water and add the vegetable ingredients except winter bamboo shoots

6. 6 Cover the pot and simmer for 10 minutes. Then add the winter bamboo shoots and season with salt and sugar!

7. 7 Perfect presentation! Delicious and no fishy taste.