The meat of perch is tender and usually steamed. This time it is cooked in brown sauce. It tastes heavier and tastes very good. Compared with steamed, braised pork is more suitable for people in Northeast China.


1 bass
2 tbsp oil
8 g salt
2G sugar
1 tbsp soy sauce
1 tbsp cooking wine
1 tbsp rice vinegar
Appropriate amount of onion, ginger and garlic


Step 1
Clean up the bass

Step 2
Draw a knife on the bass ridge. For ease of cooking, everything is cut in half

Step 3
Heat oil and fry bass

Step 4
Fried on both sides

Step 5
Pull the fish aside and stir fry with scallion, ginger and garlic until fragrant

Step 6
The cooking wine and rice vinegar were cooked successively

Step 7
Add an appropriate amount of raw soy sauce

Step 8
Add proper amount of water and cook for 5 minutes

Step 9
Season with salt and sugar, turn over and cook for another 3 minutes

Step 10
Turn off the fire after collecting the juice

Step 11
Take out the pot and put it on a plate, and you can serve it