Braised Sea Bass
1.
Wash the sea bass, remove the scales, dig out the fish gills, and throw away. Sprinkle salt evenly on both sides of the fish, rub well with ginger slices and marinate for about half an hour;
2.
Wash the shiitake mushrooms and soak them, cut the green onion into small pieces, slice the ginger, cut the garlic in half, and cut the chili in half and set aside;
3.
Use kitchen paper to absorb the water on the surface of the fish and sprinkle with flour evenly;
4.
Heat up the wok and pour in vegetable oil and cold oil in the hot pan, add the floured fish, and fry on low heat until golden on both sides;
5.
Steak the fish aside, add the shallots, ginger slices, garlic, chili, pepper and star anise and sauté with the oil of the fried fish;
6.
Pour 1 tablespoon of balsamic vinegar and cook until fragrant and turn it over;
7.
Pour in 1 spoon of light soy sauce, 1 spoon of dark soy sauce and half a spoon of oyster sauce;
8.
Pour hot water over the fish noodles, pour 1 tablespoon of Huadiao wine, 1 tablespoon of granulated sugar, add mushrooms, cover the pot and simmer slowly;
9.
Flip the fish noodles in the middle, add a little pepper and salt, and continue to simmer until the soup thickens and put on a plate;
10.
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Tips:
1) When frying the fish, dry both sides with a napkin and sprinkle the flour evenly so that it will not stick to the pan when it is placed in the pan. 2) If there is no Huadiao wine, use cooking wine instead, but I think the taste of Huadiao wine is relatively strong. 3) During the firing process, turn it over without interruption, or use a spatula to gently move it so as not to paste the bottom of the pot. 4) When buying seabass, choose fresh ones, try to pick the seabass with pink horns and gills, and the fish eyes do not collapse, and the fish eyes bulge upward. You can also choose other species such as carp and black fish according to your preferences.
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