Spring and summer alternate season, windy weather is more, and the temperature is not stable, cold and hot, so usually must pay attention to timely increase or decrease clothes, to avoid cold and cold, usually you can often eat some melons, fruits and vegetables with high vitamin content, protein-rich meat, beans, timely supplement nutrition for the body, enhance some resistance.
Sea bass is a common fish in our lives, there are two kinds of sea bass on the market, one is freshwater cultured perch, the other is sea bass, river perch is relatively more common, fresh sea bass is relatively small, if you can meet fresh sea bass can not be missed, often buy some for children to eat, very good for the body.
Sea bass is rich in protein, vitamins, DHA and a variety of nutrients required by the human body, which is very good for physical development; at the same time, sea bass is also rich in collagen, and often eating sea bass can also play a role in protecting the skin.
Today Xiaobian will use sea bass to share a braised sea bass for everyone, the meat is tender and smooth, fresh and fragrant, especially delicious.
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Ingredients: 1 sea bass, 1 handful of shallots, 1 small piece of ginger, 1 small spoon of Pixian bean paste, salt to taste, light soy sauce to taste, a little sugar, water starch to taste.
Procedure steps:
1. Scrape the scales on the surface of the sea bass, then open the abdomen to remove the impurities in the internal organs and the belly of the fish, rinse several times with flowing water, and cut the knife on both sides of the fish to facilitate the ripening and flavor of the fish.
2. Use kitchen paper towels to suck off the excess water on the fish, and then pat a layer of cornstarch on the surface. Before frying the fish, be sure to suck the water out of the fish, and then pat on a layer of starch, which can effectively prevent the fish from sticking to the pan and breaking the skin.
3: Add oil in a wok, heat the oil and add the perch, fry one side until it is set, the color is golden, then turn over and fry the other side, fry both sides until golden brown and then put it out.
4: Add oil to the wok, heat the oil and add the shallots and ginger slices, then add a spoonful of Pixian bean paste and stir-fry, add the right amount of water, then add salt and soy sauce to taste, a small spoonful of sugar to freshen.
5: Put the fried sea bass under the pot, cover the pot, turn the heat to simmer for 5 minutes, during which the lid is opened and pour some soup on the fish to make the fish taste better.
6: Simmer the fish until flavorful and put on a plate.
7. Scoop out the remaining residue in the pot, then add water starch to make the soup in the pot viscous.
8: Finally, pour the soup on the fish and sprinkle some green onions to garnish.
Tips:
1, sea bass want to be delicious and no fishy, must be the sea bass processed clean, fish gills and fish belly impurities, black film is the main source of sea bass fishy taste, must be removed clean.
2, the sea bass wants to be better flavored, in the stew of sea bass to pour soup on the fish from time to time.
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