Braised seabass with pickles

Overview

How to cook Braised seabass with pickles at home

Tags

• hot dishes
• private kitchen
• cooking wine
• edible oil
• fresh seabass
• onion white
• pickled beans
• pork stuffing
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Remove the internal organs from the sea bass, wash the blood and set aside

   

2. 2 Pickled beans with green onion and white knife

   

3. 3 Add a little cooking oil to the pork filling and mix well

   

4. 4 Turn on the heat, add the cold oil in the pan, stir-fry the meat filling until fragrant, add some pickled beans and stir-fry

   

5. 5 Add ginger slices to the bottom of the pot, add the fish, cover the top with the remaining pickled beans, add cooking wine, salt and sugar in a ratio of 1:3, dissolve in water and add to the pot

   

6. 6 Bring to a boil over high heat, cook over medium heat for 10 minutes, then add lettuce until the lettuce is cooked

   

7. 7 The finished product is out of the pot