Braised Sea Bass

Name: Braised Sea Bass
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece sea bass; 2g salt; 5g Sugar; 1 piece ginger; 1 end garlic; 25g Kimlan Soy Sauce; 20g Jinlan Ointment; Some Cooking Wine

by Little demon

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

This pot has high appearance, large enough volume, deep enough, and very light weight. Absolutely non-stick pan, you don’t need to stir fry, but the food will splash out, heating is even, less oily smoke, easy to wash. In the past, fish often peeled off when frying. Although it tasted good, the appearance was not very satisfactory. Since using the frying pan, the surface and taste of the fried fish are very good.

Ingredients

1 piece Sea Bass
2g Salt
5g Sugar
1 piece Ginger
1 end Garlic
25g Kimlan Soy Sauce
20g Jinlan Ointment
Some Cooking Wine

Braised Sea Bass

1. Prepare materials.

2. After the sea bass is cleaned, put a flower knife on the back of the fish, drain the water, slice the green onion, ginger, garlic, and chili for use.

3. Pour a little oil into the non-stick pan of Joyoung Light Luxury Pie, and heat the pan with cold oil.

4. When the oil is heated to 60% hot, put the drained seabass into the pan, fry all the fish until slightly yellow, shake the pan slightly, then turn over and continue to fry the other side until slightly yellow.

5. When the fish is fried on both sides, it is ready to be served. Pour ginger, shallot, garlic and chili into the pot and stir fry to create a fragrance.

6. Add the fried sea bass.

7. Pour in the cooking wine, Jinlan soy sauce and Jinlan ointment.

8. Add salt and sugar, pour in a proper amount of water, boil on high heat and turn to low heat for about 20 minutes. Finally, collect the juice on high heat, put it out of the pot and serve on a plate, and sprinkle with green and red pepper shreds for decoration.