Braised seabass

Overview

I went to the supermarket on the weekend and bought a sea bass. I was greedy and picked a big one, which weighed 8 taels per catty. After cooking it, I had enough energy to eat it. I even poured the fish soup into the rice and finished it. If you like fish and braised in braised fish, please read the recipe!

Tags

• hot dishes
• home cooking
• maternity
• old man
• lunch
• dinner
• balsamic vinegar
• bass
• dried chili pepper
• flour
• green onions
• hot water
• huadiao wine
• light soy sauce
• mushrooms
• old soy sauce
• oyster sauce
• star anise
• chopped green onion
• fine sugar
• fragrant leaves
• garlic
• ginger slices
• pepper
• peppercorns
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash and remove the scales from the bass, dig out the gills and throw them away. Sprinkle salt evenly on both sides of the fish, rub it with ginger slices and marinate for about half an hour;

   

2. 2 Wash the mushrooms and soak them, cut the green onions into small pieces, slice the ginger, cut the garlic in half, and cut the peppers in half and set aside;

   

3. 3 Use kitchen paper to absorb the water on the fish surface and sprinkle flour evenly;

   

4. 4 Heat up the wok, pour in vegetable oil, hot and cold oil, add the fish sprinkled with flour, and fry over low heat until both sides are golden;

   

5. 5 Grill the fish aside, add scallions, ginger slices, garlic, chili, Sichuan peppercorns and star anise and saute in the fish frying oil until fragrant;

   

6. 6 Pour in 1 tablespoon of balsamic vinegar and cook until fragrant;

   

7. 7 Pour in 1 spoon of light soy sauce, 1 spoon of dark soy sauce and half a spoon of oyster sauce;

   

8. 8 Pour hot water to cover the fish noodles, add 1 tablespoon Huadiao wine, 1 tablespoon fine sugar, add mushrooms, cover the pot and simmer over low heat;

   

9. 9 Turn the fish noodles over in the middle, add a little pepper and salt, continue to simmer until the soup thickens and serve on a plate;

   

10. 10 Loading;