Sauce-flavored seabass
Overview
Every time I go to buy fish, when I want to choose seabass, the boss always asks me to buy seabass. He says that seabass is more delicious than seabass. In fact, I know that seabass is not easy to raise and it often turns white before seabass. I never dissuade the boss every time and follow his wishes and buy seabass because it is not easy to do business. No one wants the fish when it dies, or it is sold at a low price...
Tags
Ingredients
Steps
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Slaughter the sea bass, wash it, cut it with a knife, and apply a little salt on it. (I processed this and separated the bones and flesh)
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Cut the chives into sections, separate the green onion leaves and green onion whites, slice the garlic, cut the millet pepper into rings, and shred the ginger.
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Add an appropriate amount of oil to the pan, heat it up over high heat, add the fish pieces and fry over medium heat until golden brown.
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Turn over and fry over medium heat until golden brown.
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Add garlic slices, shredded ginger, millet pepper and green onions and stir-fry until fragrant.
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Add soybean paste.
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Add soy sauce.
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Add a little water.
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Shake the pot properly, then turn the fish pieces to fully infuse the flavor.
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After the juice is reduced, add the green onions and turn off the heat.
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Plate and serve.
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It tastes great, dear friends, please give it a try.
