Don't just eat the sea bass steamed, this method is so suitable for winter that there is no soup left on the table!

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Updated on: 55-0-0 0:0:0

Even if there is only one person to eat, but also to be delicate and decent, food, not only for the stomach, but also a taste and pursuit of life, to live a good life with heart, love and food engraved in the soul, in this world, only love and food can not be disappointed, please be kind to the person who cooks for you

The meat of sea bass is tender and slightly sweet, the meat is more and there are no spines to eat, this is a kind of fish that my children like to eat the most, every time I buy it back, it is particularly popular, the most common way to eat sea bass is steamed, and it is also the best way to maintain the original taste of sea bass, this way of eating is the lightest, I especially like to eat some heavy meals recently, the weather is too cold, how much to bring some soup to the dish is more suitable for winter, so today change the practice, make a strong sauce fragrance, I didn't expect the whole family to like to eat, on the table on the snatch up.

If you want to eat the seabass out of the fire, it is best to fry it in oil to make it brown, so that when it is stewed, it will produce a special aroma, smell particularly appetizing, it may be the fireworks in people's mouths, you can collect it, try it when you have time, and you can also use it as a Chinese New Year's Eve dinner menu for the New Year, meaning that there is more than every year, and the red sauce is also particularly appetizing.

【Grilled sea bass in miso sauce】

Ingredients: 1 sea bass, 1 piece of ginger, appropriate amount of garlic, appropriate amount of red pepper, 2 green garlic sprouts, a little salt, a spoonful of bean paste, a spoonful of light soy sauce, a spoonful of cooking wine, a little dark soy sauce, and a bowl of water starch.

Steps:

1, the sea bass is washed and put on a flower knife for later use, and prepare some side dishes, an appropriate amount of red pepper, a little more green garlic sprouts, a few more cloves of garlic, minced and set aside, and a little ginger to remove the fishy.

2, heat the oil pan into the sea bass to start frying, the sea bass can be wiped off with a kitchen paper towel before the sea bass is put into the pot, so that it is not easy to splash oil, and the fish skin is not easy to fry, do not turn the fish at will after the pot, fry it for about five minutes and then turn it over.

3, so that the skin will not be broken when turning over, and it will be better to fry the fish in a non-stick pan, if it is an iron pan, you must heat the pan, and the oil temperature should be high, so that it is not easy to break the skin when frying the fish.

4, when the sea bass is browned on both sides, push it to the side, add ginger and garlic, and stir-fry the red pepper to make it fragrant.

5. Add bean paste, light soy sauce, dark soy sauce, cooking wine, a little salt to taste, a bowl of water starch, cover the pot and simmer over medium and low heat, cook for about five to ten minutes, turn the fish over halfway, so that it can be cooked out and added to the flavor.

6, the specific time can be decided according to the amount of soup, the more the fish is stewed, the more delicious, and so the soup can be turned off when you are satisfied, and sprinkled with green garlic sprouts to increase the flavor and color after serving.