Dry Roasted Sea Bass

Name: Dry Roasted Sea Bass
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 450g sea bass; 100g Peanuts (fried); 3g salt; 40g Cooking oil; 20g Perilla (fresh); 15g ginger; 10g Chives; 10g Tempeh; 50g Dried cabbage; 10g Vinegar; 20g Cooking Wine; 10g Soy sauce

by Sweet talk

5.0 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

3

Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutritional elements; it has the effects of nourishing the liver and kidney, replenishing the spleen and stomach, resolving phlegm and relieving cough.

Dry Roasted Sea Bass

1. Put a knife on each side of the fish body, then coat the inside and outside of the fish body with salt and cooking wine, and marinate for 15 minutes

2. Prepare the basil, chives, ginger, and dried cabbage separately and set aside

3. Fried peanut kernels are fried in advance and set aside

4. Heat oil in the pan and fry the fish until golden brown on both sides

5. Leave the bottom oil in the pot, saute the tempeh, ginger, and green onion, then add cooking wine, aged vinegar, salt, sugar, light soy sauce and a small amount of water