Braised seabass

Overview

A braised dish that is indispensable in Shanghai home cooking, it is slightly drunk with aged wine grains and is salty and delicious. I saw the time-honored brand Baoding Braised Pork in the supermarket. Even though I bought it and tried it, I was already craving for that bite of braised pork in my memory. I went to the market early and bought fresh seabass. I followed the instructions on the bottle and paired it with chive oil that perfectly matched the taste. I made the simplest marinated seabass. After eating it, I highly recommend it.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• bad halogen
• bass
• red chili pepper
• ginger slices
• green onions

Ingredients

Steps

1. 1 Materials are ready. The size of the bass should be about 2 pounds.

   

2. 2 Cut both sides of the seabass with a diagonal knife, put it in a container, and add a little green onion, ginger, and pepper. Keep half a bowl of marinated fish, and pour the rest into a container to marinate the fish. Turn over after 20 to 30 minutes and continue marinating for the same amount of time.

   

3. 3 Cut both sides of the seabass with a diagonal knife, put it in a container, and add a little green onion, ginger, and pepper. Keep half a bowl of marinated marinade, and pour the rest into a container to marinate the fish.

   

4. 4 Cut the green onion into sections, slice the ginger, and slice the pepper. Set aside.

   

5. 5 Place the marinated fish on a plate, add ginger slices, some green onions and chilies. After the water in the steamer boils, steam over high heat for 8 to 10 minutes.

   

6. 6 Add peanut oil to the wok, stir-fry the remaining scallion segments to make scallion oil and set aside.

   

7. 7 Take out the steamed fish and pour out the water in the plate. Pour an appropriate amount of marinade according to personal taste, and finally pour hot scallion oil on it, and it's ready to serve.