1. Choose a live sea bass, dry the water, scrape off the scales with a spoon, remove the scales to wash the sea bass, and damp the water with a rag. Use two pairs of chopsticks to pass through the upper part of the fish gills and insert the fish belly, hold the chopsticks firmly with your right hand, grasp the fish body with your left hand, pull out the gills and internal organs, and then clean the fish.
2. Put an I-shaped knife on the back of the fish, spread the head, body, and tail of the fish evenly with salt, and hang to drain the water.
3. Choose four pieces of fermented bean curd with red oil and use chopsticks to smash them for later use.
4. Heat the pan and go to the oily pan. Turn the heat to a low heat and add an appropriate amount of cold oil. Sprinkle a small amount of salt on the sides and bottom of the pot to prevent the fish from sticking to the pot. Add the sea bass, turn the pan, and fry to each part of the fish. Turn the fish over after frying, and fry each part in the same way.
5. Add appropriate amount of rice wine, cover and simmer for 15 seconds.
6. Open the lid and add appropriate amount of water, fermented bean curd, ginger, small red pepper, dark soy sauce. Cover the pot and simmer for 3 minutes. After 3 minutes, turn to medium and low heat. If the heat is high, the soup will dry. Pouring the top of the fish with boiling soup can also cook the fish (the fish will become soft after being boiled, so don't turn it over for the rookie to avoid rotten). Then add the appropriate amount of pepper and chicken essence, and continue to boil it with boiling soup, pouring to every part. Such a delicious grilled sea bass with Hunan milk is complete.
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUxMzg3MTc2OA==.html
