Home-roasted seabass

Overview

The delicious taste of seabass is well known. We are used to eating it steamed and braised. Today we will change the taste and bring you Zhongjia braised. It is more flavorful than steamed and lighter than braised, but it is just as delicious.

Tags

• hot dishes
• chinese banquet
• old man
• banquet dishes
• lunch
• bass
• cooking wine
• garlic seedlings
• ginger
• lard
• red rice pepper
• warm water
• salt

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Remove the scales from the bass, clean it, and cut the fish with a three-slant knife

   

3. 3 Cut millet and pepper into rings, slice ginger, and cut garlic into sections

   

4. 4 Put an appropriate amount of lard into the pot, add ginger slices and garlic sprouts and saute until fragrant

   

5. 5 Wait until white smoke comes out of the oil pan before putting the seabass in

   

6. 6 Brown one side and then flip the fish over (during this time, shake the pan a few times to avoid sticking)

   

7. 7 Pour in appropriate amount of cooking wine

   

8. 8 Pour in warm water (cannot use cold water, the fish cooked in warm water will be more tender)

   

9. 9 Bring the water to a boil over high heat, add an appropriate amount of salt to taste, then turn to medium to low heat and simmer for 4-5 minutes (the soup will be thicker and whiter at this time)

   

10. 10 Add the millet pepper and garlic leaves, turn up the heat and reduce the soup for a while before serving (the seabass is already very delicious, so I didn’t add any chicken essence)