Ingredients
Small seabass ( 500g ) | Side dishes ( 10 pcs ) |
Eggs ( one ) | Cornstarch ( appropriate amount )div> |
Flour ( appropriate amount ) | |
Green onions ( Adequate amount ) | Ginger slices ( 3 slices ) |
small green pepper ( one ) | Onions ( appropriate amount ) |
Sesame (appropriate amount) | Cooking wine (appropriate amount) |
Light soy sauce ( 10g ) | Lee Kum Kee Braised Sauce ( 30g. ) |
Water ( 100 grams. ) | Spare ribs sauce ( 20g ) |
Tomato sauce ( 20g. ) | Rock sugar ( 10 grams. ) |
Chicken essence ( appropriate amount ) | Water starch ( appropriate amount span> ) |
Thirteen Incense ( Appropriate amount ) |
Recipe of Braised Bass
1. Wash the fish and cut it with a flower knife for easy pickling.Add thirteen spices and salt.Marinate with cooking wine and MSG for half an hour
2.Wash the cabbage and set aside.Cut the ingredients into slices of onion, ginger and garlic
3. After marinating the fish for half an hour, wash it with water to remove the excess fishy smell and add an egg, appropriate amount Mix cornstarch and flour evenly.Add an appropriate amount of cooking oil so that the flour will not come off
4. Heat 70% of the oil in the pot Heat the fish and fry until golden brown on both sides
5. Wash the cabbage and arrange it on the plate, press Adjust the proportion of braised sauce.After boiling water, add appropriate amount of water starch.The soup should be a little thinner.Add the ingredients and it’s ready to serve
6.Finally sprinkle with chopped green onion.
Tips
When frying fish, be careful of the oil popping out
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