Garlic braised seabass

Overview

The meat of sea bass is white and tender, fragrant and has no fishy smell. The meat is garlic-shaped and is best steamed, braised or stewed. Especially in late autumn and early winter, mature seabass is particularly plump and has the richest nutrients accumulated in the fish, so it is the best time to eat fish.

Tags

• hot dishes
• aniseed
• bass
• chicken essence
• chives
• cooking wine
• coriander
• dried chili pepper
• sugar
• vinegar
• zanthoxylum bungeanum
• garlic
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 seabass

   

2. 2 Slice the fish from both sides to the bones

   

3. 3 Prepare ingredients

   

4. 4 Add oil to the pot, stir-fry the peppercorns and aniseed ingredients until fragrant, add the seabass

   

5. 5 Fry until golden brown on both sides

   

6. 6 Add vinegar, about 6 tablespoons, immediately cover the pot and cook for 1 minute

   

7. 7 Add water (you don’t need to cover the fish), garlic, 1 tablespoon salt, 2 tablespoons sugar, 2 tablespoons cooking wine, 2 tablespoons soy sauce, a little chicken essence, chives, ginger slices, pepper, cover the pot and cook over medium heat for 15 minutes, turn over and cook for another 15 minutes

   

8. 8 Just take it out of the pan and sprinkle with coriander~~