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How to cook the sea bass

1. Main ingredients: sea bass. Clean up the bass, cut the knife and cut the bass in half. Marinate with a little salt and wine for 10 minutes. Prepare spring onions, ginger and garlic. Fry it in a frying pan and shape it. Put the plate in reserve. Heat the oil in the pan and stir-fry the spring onions, ginger and garlic. Put in spare bass and cook vinegar and cooking wine successively. Join light soy sauce. Add the right amount of water, add salt and sugar to season.

2. Braised sea bass in brown sauce is as follows: 500g bass, ingredients: right amount of oil, right amount of salt, right amount of spring onions, right amount of celery, right amount of shredded ginger, right amount of garlic cloves, right amount of pepper, right amount of soy sauce. Descale the perch, remove the internal organs and wash it. Under the right amount of salt, the fish I bought is relatively large, so it is cut into two halves. Shredded ginger, minced pepper, pepper to be used. Put a little oil in the frying pan. It's hot.

3. Stewed sea bass. First of all, remove the scales and internal organs of the bass and wash them thoroughly. Then, put the processed perch into the pot, add enough water, and skim off the foam after the water is boiled. Add sliced ginger, green onions and cooking wine to the pot, add salt according to your taste and simmer over low heat for 20 minutes to keep the bass delicious and nutritious. Steamed Perch.

4. Cooking: put the fried perch back into the pan, add the right amount of hot water (without passing the fish), then add light soy sauce, soy sauce, sugar and cooking wine, bring to a boil, turn to medium heat and simmer for about 10 minutes. Juice collection: after the soup juice is thickened, add water and starch to thicken the soup to make it more rich. Sprinkle chopped green onions and shredded green and red peppers and add a little chicken essence or monosodium glutamate before coming out of the pot.

5. Fried fish fillet: put the fried fish fillet back into the pan, add appropriate amount of cooking wine, light soy sauce, soy sauce, sugar and water (the amount of water should not pass the fish fillet), turn to medium and medium heat and simmer for 10-15 minutes, so that the fish fillet can fully absorb the flavor of the seasoning. Juice collection: when the fish fillet is stewed and the soup is thick, season with chicken essence, then thicken with water and starch to make the soup more full-bodied. Finally, sprinkle with chopped onions, stir well and serve.

6. Fry fish fillets: gently put the pickled sea bass fillets into the pan and fry over low heat until golden on both sides. Pay attention to turning gently so as not to break the fish. Add seasoning: remove the fried fish fillet and set aside. Leave the bottom oil in the pan, stir-fry the green onions, add light soy sauce, soy sauce, cooking wine, sugar and the right amount of water to make a juice. Roast: put the fried fish fillet back into the pan and burn it over medium and medium heat to fully absorb the flavor of the seasoning.

How to cook the sea bass

1. Main ingredients: sea bass. Clean up the bass, cut the knife and cut the bass in half. Marinate with a little salt and wine for 10 minutes. Prepare spring onions, ginger and garlic. Fry it in a frying pan and shape it. Put the plate in reserve. Heat the oil in the pan and stir-fry the spring onions, ginger and garlic. Put in spare bass and cook vinegar and cooking wine successively. Join light soy sauce. Add the right amount of water, add salt and sugar to season.

2. Ingredients: 1 perch, 2 grams of salt, 5 grams of sugar, 2 onions, 1 piece of ginger, one head of garlic, 25 grams of soy sauce, 20 grams of ointment, and the right amount of cooking wine. After the perch is cleaned, draw a flower knife on the back of the fish, drain, and slice the spring onions, ginger, garlic and chili peppers. Hot pot and cold oil. When the oil is 60% hot, put in the drained perch, fry all the fish until light yellow, gently shake the pan, turn and continue to fry the other side until slightly yellow, serve.

3. While steaming the fish, heat the wok and add a spoonful of oil. When the oil is 60% hot (that is, you can feel the heat of the oil by putting your hand on the pan), add spring onions, ginger and red pepper, pour a little light soy sauce and a spoonful of oil, add a little water and pepper, and turn off the heat. Pour the juice evenly on the surface of the steamed bass.

The way to make authentic braised sea bass

1. Main ingredient: right amount of perch. Excipients: right amount of salt, right amount of soy sauce, right amount of cooking wine, right amount of sugar, right amount of vinegar, right amount of garlic, right amount of ginger, right amount of star anise, right amount of pepper. Cut the fish in front and back, cut the garlic and ginger into slices and set aside. Heat the pan with the right amount of oil and fry the fish. Pan-fry until yellowish on both sides and serve.

2. Ingredients: sea bass, onions, ginger, garlic, soy sauce, salt, cooking wine. Hot oil in a hot pan can prevent the fish from falling apart when frying the fish. Deep-fry the sea bass when the oil is hot. Do not flip the fish. Move the pan body to deep-fry the fish's head and tail for about a minute and a half. Fry one side thoroughly and fry the other side in the same way.

3. How to make homemade braised perch: wash the perch, remove the scales and gills, remove the internal organs, cut the onions, slice the ginger and wash the garlic. Cut a few slices on both sides, not too deep, to drain; cut several cuts on both sides of the fish (it is easy to taste when burning), and use salt, pepper and Shao wine.

4. Braised sea bass in brown sauce is as follows: 500g bass, ingredients: right amount of oil, right amount of salt, right amount of spring onions, right amount of celery, right amount of shredded ginger, right amount of garlic cloves, right amount of pepper, right amount of soy sauce. Descale the perch, remove the internal organs and wash it. Under the right amount of salt, the fish I bought is relatively large, so it is cut into two halves. Shredded ginger, minced pepper, pepper to be used. Put a little oil in the frying pan. It's hot.

5. Methods / steps:-first of all, the perch can be thawed from the frozen state, which can be transferred from the freezer to the freezer and thawed completely when used in the evening. Or, soak in cold water for 2 to 3 hours. After thawing, cut the perch on both sides and marinate it with salt, cooking wine, light soy sauce, scallion and ginger slices for about half an hour. -after pickling, rinse the sea bass with clean water, remove the marinade from the surface, and then wipe dry.

Ten best ways to eat sea bass

The 10 best ways to eat sea bass: cut the sea bass into sections, marinate them with salt, light soy sauce, oyster sauce and other seasonings, then pan-fry until golden on both sides, and finally sprinkle with chopped onions, chili peppers and hot oil. Flowering bass: cut the bass into flowers, marinate them with salt, sugar, monosodium glutamate and other seasonings, then wrap them with starch and deep-fry until golden brown, then sprinkle with ketchup and chives.

Baked sea bass with green onions use 1 sea bass, with salt, spring onions, millet spicy, red onions, garlic, ginger, oyster sauce, sesame oil, black pepper, light soy sauce, starch, pepper and other seasonings. Marinate the sea bass, bake them in a casserole, sprinkle with chopped onions and hot oil. Prepare a sea bass, tomato sauce, chives, salt, sugar, monosodium glutamate, starch, white vinegar, cooking wine, water starch, water, cooked white sesame seeds.

Grilled bass raw materials: 350 grams of sea bass, 3 slices of ginger, salt, salt and pepper, spicy powder, perilla. Practice: cut and wash the bass, change the knife, and cut the bass into a whole fish spread out. Put oil in the pan and stir-fry the ginger. Pan-fry the perch and turn hard and yellow on both sides.

The 10 best ways to eat sea bass are: braised sea bass, fried sea bass slices, braised sea bass, grilled sea bass, sea bass soup, fried shredded sea bass, sour soup sea bass, braised sea bass powder, fried sea bass rolls, steamed sea bass. Braised perch needs to be fried until golden brown, then add seasoning to cook a delicious, tender and juicy dish.

Sea bass is a kind of fish with delicious meat and rich nutrition, and its cooking methods are various, which can meet the taste needs of different people. Here are some common best ways to eat sea bass: steamed bass preparation materials: a fresh sea bass (about 500g), sliced ginger, chopped onions, cooking wine, salt, light soy sauce, edible oil. Step: remove the scales, gills and viscera of the perch, wash it clean and cut the fish a few times to taste it.

Here are the 10 best ways to eat sea bass. Come and have a look! Steamed sea bass: retain the original taste, fresh and delicious. Add some shredded green onions and ginger and sprinkle with hot oil. It's delicious. Braised sea bass: soy sauce, sugar, cooking wine and other seasonings to make the fish more flavor, braised practice can always increase people's appetite. Sea bass roasted with soy sauce: soy sauce, oyster sauce and other sauces are cooked to make the fish more delicious and memorable.

How do you cook the bass?

1. Prepare ingredients: a freshwater perch, green and red pepper, spring onions, ginger, thirteen spices, star anise, pepper, salt, coriander. Wash the freshwater bass and change the knife. Cut off the fish bones. Change the knife more easily to taste, add shredded ginger, shredded onions, star anise, pepper, thirteen incense, a little salt for about 20 minutes. Pick out the pickled ingredients and steam in the pan for about 15 minutes.

2. Steaming: wash the perch, sprinkle with appropriate amount of salt and cooking wine, and steam in a steamer. Steaming time should be mastered, usually 15-20 minutes. After steaming, you can add onions, ginger, garlic and other seasonings to enhance the flavor. Pan-fry: sprinkle salt and pepper on both sides of the sea bass fillet, fry the fish fillet with a small amount of oil until golden on both sides, and the fish is well done. Fried bass can be seasoned with other spices and vegetables.

3. Ingredients: 1 perch, 2 millet peppers, 2 shallot, half onion, 1 tablespoon sugar, 7 cloves of garlic, 1 small piece of ginger, 4 tablespoons of wine, 2 spoons of light soy sauce. Clean the bass, cut off the fins and tail, cut into small pieces of equal width, and cut the fish's head in half.