Lovesick Bass

Overview

I like to eat fish, my favorite kind. Hehe, every time I go out to eat, I always order fish. This is something I have learned recently, and everyone must be better than me. I will post articles like this when I have free time, and think about what to make for dinner when I get home. Hehe! Bass is also known as Lu fish, flowered bass, perch plate, etc. It has a long body and flat sides, with a large mouth and a sharp snout. The body is covered with fine scales, the dorsal side is blue-gray, the ventral side is gray-white, and there are black spots on the sides of the body and dorsal fin. Due to different body colors, they can be divided into white bass and black bass. Per 100 grams of seabass meat, it contains 18.6 protein, 3.4 fat, 138 calcium, 161 phosphorus and many vitamins.

Tags

• hot dishes
• home cooking
• seafood
• bass
• coriander
• cornstarch
• light soy sauce
• mushrooms
• onions
• shrimp
• salt

Ingredients

Steps

1. 1 Choose 1 fresh seabass and divide the fish into bones and fillets.

   

2. 2 Put the fish bones and fish heads into the hot oil pan and fry until both sides are slightly brown.

   

3. 3 Lao Jiang used a knife to eat some ginger powder to make ginger water.

   

4. 4 Add the fish fillets, stir in the ginger water and discard the minced ginger and ginger water.

   

5. 5 Add the fish fillets, stir in the ginger water and discard the minced ginger and ginger water. The main thing is to remove the fishy smell.

   

6. 6 Add salt and cornstarch.

   

7. 7 Add a small amount of water and stir evenly to coat the fish fillets with a thin layer of cornstarch. Marinate for a while.

   

8. 8 The fish bones and heads have been fried and taken out of the pan to serve.

   

9. 9 Boil water in a pot, but do not boil it. When it is 50% hot, put the fish fillets into the water one by one. Don't use high heat, and keep the water from boiling.

   

10. 10 After adding the fish fillets, turn off the heat when it is 80% hot. This is the key to ensuring the fish is fresh and tender.

    

11. 11 Make the sauce, add shiitake mushrooms, celery, coriander, dried shrimps, green onions, add some salt and cook for 15 minutes. No ingredients are needed, just the juice, put it in the pot.

    

12. 12 Add light soy sauce and bring to a boil.

    

13. 13 Pour the sauce onto the plate. Don't pour it on the fish fillets, I can't bear to look at the white and tender fish fillets. Just stick it when eating.

    

14. 14 Then put some shredded green onions on the fish fillets for a nice look.