Hot Sea Bass
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare the ingredients, wash the vegetables, blanch them in cold water, mince the green onion, ginger and garlic, and cut the dried chili into small sections. Mix the rice wine, broth or water, light soy sauce, and salt into a sauce for later use.
2. After washing the sea bass, remove the bones from the tail and slice it.
3. Then cut the fish with one knife, and then cut it with one knife, so that it becomes a fish fillet.
4. Bring water to a boil in the wok, add the chopped green onion, ginger, garlic, salt and cooking wine.
5. Add the fish heads, fish bones, and fish tails, blanch them and scald them, then pick them up, and put them on a plate filled with vegetables for later use.
6. Then add the fish fillets, blanch them, pick them up and put them on the plate.
7. Heat up a frying pan, add dried chili and Chinese pepper on low heat and stir-fry slowly until fragrant.
8. Pour on the fish fillets while it is hot.
9. Then pour in the pre-adjusted sauce.
Tips:Cut the fish fillets as thin as possible and cook them in water.
Fresh sea bass is fine and juicy, try not to use too much seasoning, so as to maintain the original deliciousness.
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