How to do perch can be delicious

Materials: 500 grams of sea bass, red pepper, yellow pepper, salt, chicken broth, 10 grams of ginger, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 10 grams of green onions, white pepper, 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 50 milliliters of water.

How to do: (1) kill the sea bass clean, from the back of the fish in the middle of the seam of the light peeling a knife to prevent the fish in the process of steaming broken skin, will be 2 tablespoons of cooking wine, a small amount of salt, white pepper powder appropriate amount of smeared all over the fish, marinated for about 10 minutes.

(2) During the marinating process, cut the green onion and ginger into thin strips, and cut the red and yellow bell peppers into strips.

(3) Stuff half of the shredded scallions and ginger into the fish belly.

(4) Separately, cut long pieces of scallions and place them under the fish, and spread some shredded ginger over the fish. Boil half a pot of water in advance and put it in the pot to steam for about 7-8 minutes off the heat.

(5) Put 2 tablespoons of soy sauce, 1 tablespoon of Lee Kum Kee Gold Label Soy Sauce, 1 tablespoon of sugar, a small amount of white pepper, 50ML of warm water, a small amount of salt, and a moderate amount of chicken broth into a small bowl and mix well until all the sugar is dissolved.

(6) Remove the ginger on the steamed fish, pour off the fishy water in the steamed fish immersed in the dish, when you can see the fish skin is more complete.

(7) Lay the shredded green onion and ginger and colored pepper strips on the fish in turn.

(8) Heat vegetable oil in a wok, until smoking, pour the hot oil from the head to the tail of the fish, especially where there are shredded green onions and ginger, you can hear the sound of bared.

(9) Finally, pour the seasoned sauce from the fish head to the fish tail.

2. Braised sea bass

Materials: 1 sea bass, salad oil, soy sauce, green onion, ginger, garlic, star anise, coriander, spicy black beans, yellow wine, sugar, scallions, moderate amount.

How to do: (1) wash the sea bass, drain the water, both sides of the fish were hit on the flower knife, smeared with a little salt, marinated for 30 minutes.

(2) Shred ginger and garlic and set aside.

(3) Heat a wok and rub the bottom of the wok with ginger so that the skin of the fish doesn't stick to the wok when frying.

(4) Pour in a moderate amount of oil, when the oil is hot, put the fish into the frying pan, frying a little, and then served.

(5) Add chopped green onion, ginger, garlic, eight treasures black bean sauce into the pan and stir-fry, then add the fried sea bass. Pour in a little yellow wine, soy sauce, sesame leaves, sugar, add the right amount of water, boil until the soup slightly dry, sprinkle with scallions, out of the pot can be.