Health benefits
Bass: protect liver, enhance immunity, delay aging
Ingredients
Perch ( | Strips ) | Salt ( appropriate amount ) |
Sugar ( appropriate amount ) | Salad oil ( appropriate amount ) |
Beer ( Moderate amount ) | Dark soy sauce ( Moderate amount ) |
Light soy sauce ( appropriate amount ) | Aged vinegar ( appropriate amount ) |
MSG (appropriate amount) | Garlic ( Moderate amount ) |
Ginger ( appropriate amount ) | Cilantro ( Appropriate amount ) |
Sweet and sour seabass How to make
1. Kill the fresh bass and wash it clean.Score a few cuts on both sides of the back!
2.Put a small amount of salt on your back and spread evenly on both sides!
3. Cut the ginger into shreds and smash the garlic with a knife!
4. Put twice as much oil in the pot as usual for cooking!
5. Add the seabass and fry over medium heat!
6. Fry until both sides are golden!
7.Add ginger and garlic!
8.Pour in more beer! Because no more water will be released from now on!
9.Put in the appropriate amount of dark soy sauce and light soy sauce!
10.Put some more sugar!
11. Cover the pot and let it collect the juice! During this period, use a spatula to pour the soup all over the fish to infuse the fish with flavor!
12.Wait until the juice is almost gone! Add some aged vinegar! Add some more MSG!
13.Out of the pot!
14. Garnish with some coriander!
15. Let’s eat!
Tips
Sprinkle some salt before frying to prevent sticking! Don’t add too much salt, because dark soy sauce and light soy sauce need to be added later, otherwise it will be too salty!
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