How to cook sea bass. Boil the sea bass in water, boil it and simmer for about 10 minutes.
First, wash the sea bass, cut it into pieces, and put it in a bowl for later use. Slice ginger for last use.
Heat the frying pan, put the ginger in it, fry it, and pour the sea bass just cut.
Then, stir-fry the sea bass with a shovel. After a while, pour in boiling water and add some salt.
Then, cover the lid and cook for a while. Five minutes later, open the lid and boil the water to turn white.
After opening the lid, cook for a while. You can use chopsticks to test whether the fish is cooked, add some green onions, add MSG to start the pot.
How to make sea bass stew?
Ingredients: How to cook sea bass
about one catty and a half of sea bass
a piece of ham, a small part of the egg,
Two small vegetables, half a catty of water,
an appropriate amount of garlic,
a proper amount of fat
, a small part of refined salt,
an appropriate amount of cooking wine,
The appropriate amount of corn oil,
an appropriate amount of salty taste,
and cooking process for one hour
Time-consuming high-difficulty bass-eating steps:
Preparation of bass:
The boss has killed the bass that has just been bought from the supermarket.
Cut off the head of the fish with an oblique knife.
Use a knife to lightly cut the skin of the fish until all the skin is peeled off.
Cut the fish piece by piece.
I’m not very good at knife skills. Please don’t laugh at me.
Try to slice all the meat down as much as you can! The practice steps of fishbone separation.
Chop, chop, chop.
Chop the fish as finely as possible.
Add a small piece of fat.
Chop the fat finely.
Chop ginger and garlic finely.
Three kinds of ingredients in a pot.
Add some refined salt, egg white, and the appropriate amount of rice wine. Beat them with your hands, beat the three kinds evenly, and beat them into a puree shape.
Pour some water into the pot (about one soup pot), heat it to 40-50 degrees Celsius, and change it to low fire. Use your hands to make the fish paste into balls and put them into the pot one by one.
Note that the fire must not be too big. Otherwise, the balls will quickly disperse.
Wait for the fish balls to float.
Turn off the heat and put the fish balls and soup in a soup bowl.
Heat the oil pot, pour corn oil, and fry the fish bones in the pool.
Fry it on one side and then turn it on the other side.
After the fish bones are fried, add appropriate amounts of salt and cooking wine, and add the fish ball soup just prepared.
Add the dried shiitake mushrooms that have been soaked in water, and cook the fish soup over medium-high heat until the color of the fish soup becomes richer.
Take a small piece of ham.
You don’t need too much. Just adjust it fresh.
Ham cut into small pieces.
Ham is also thrown in, and the soup is cooked together.
Eggs spread out into egg skins and cut into small strips.
Put in small green vegetables and egg skins when the fish soup has been boil for about 15 minutes.
After another 5 minutes, turn to medium heat, and add the fish balls that have boiled in water just now.
Burn for a while.
If the taste is weak, you can add more salt. I cooked a little bit salty this time, so be sure not to add salt before adding salt because ham also has a salty taste.
Finished products out of the pot.
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