Private House Bass

Name: Private House Bass
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece sea bass; 1 tbsp oil; 6g salt; 1 tbsp Oyster sauce; Some Shallots and garlic; 1 piece onion

by Gluttonous

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The method of sea bass is more steamed. The method of this sea bass is a bit special. First, the sea bass is marinated into the bottom flavor, then fried, and finally poured with juice. When the finished product is placed on the plate, the skin is facing down. The taste is quite good, because the method is a bit special, so it is called "private sea bass".

Ingredients

1 piece Sea Bass
1 tbsp Oil

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6g Salt

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1 tbsp Oyster Sauce

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Some Shallots And Garlic
1 piece Onion

Private House Bass

1. Clean up the bass

2. Because the pot is small, the sea bass is broken down

3. Break the perch. Connect the back

4. Sprinkle a little salt and marinate for 10 minutes, until the bottom taste

5. Cut the onion, green onion and garlic with a knife

6. Heat oil, add garlic and fry until cooked, then add green onion and onion and stir well

7. Spread it on the fish plate

8. Then put the sea bass into the pan and fry

9. When one side is cooked, turn it over and fry again. According to this method, fry the fish head and fish tail

10. Place the fried sea bass on the plate

11. Boil the juice: add a little water, oyster sauce and salt to the pot and boil until thick

12. Pour the boiled thick sauce evenly on top of the fish

13. After embellishment, you can taste it

Tips:
1. If the pot is only big enough, the decomposition step can be omitted;
2. If you can't grasp it well when boiling the juice, you can also add a little water starch to thicken the gorgon.