1. Fresh sea bass are slaughtered and washed, chopped into fish pieces. Use 2 tablespoons of cooking wine, 1 tablespoon of fine salt, 1 tablespoon of light soy sauce, and some ginger to taste for 10 minutes, then add 3 tablespoons of corn starch and mix well to lock the bottom taste .
2. Peel the fresh green eggplant, change it to a hob block, add 1 tablespoon of fine salt to taste evenly, to remove the green juice gas. Rinse after 10 minutes and drain the water.
3. Heat the oil in a hot pot. Because eggplant is more oily, the amount of oil can be slightly larger. After adding garlic slices and millet until fragrant, pour the eggplant and blow it fiercely for 3 minutes to make the eggplant fully absorb the oil.
4. Add in water that is flush with the eggplant, boil it, and simmer for 10-15 minutes on low heat. During this time, do not cover the pot to prevent the eggplant from discoloring and affect your vision until the eggplant is soft and waxy.
5. Pour in the marinated sea bass, use a spatula to gently push the fish into the soup to heat it (be careful not to vigorously turn it or the fish will break), then increase the heat and cook for about 1 minute, then change to low heat for 5 minutes, slowly add the fish Simmered.
6. Finally, seasoning, pour in the right amount of salt, 2 tablespoons of fish sauce, you can ignore if there is no fish sauce, a little pepper, serve, and decorate with coriander leaves, red pepper shreds, and you're done.
Tips:Try to choose wild perch, the earthy flavor will be smaller.
