This week, I wanted to cook a mandarin fish, but I didn’t buy it. I had to buy a sea bass to make it dry. Dry grilled perch is a common dish in Sichuan cuisine. The family members eat it lightly, so instead of watercress and mustard, they use mandarin fish as Hui cuisine and stew it with mushrooms and bamboo shoots. Like Sichuan friends can also join Douban fried incense, making it more red and attractive.

Ingredients

700g bass
50g pork
30g winter bamboo shoots
2 mushrooms
50g rapeseed oil
10 g ginger
1 chive
15g soy sauce
30g cooking wine
500 grams of soup
2 g pepper
10 grams of sugar
20G red pepper
1 caraway
Moderate salt

Directions

Step 1
Clean fresh bass after removing scales, gills and viscera

Step 2
Wash pork, bamboo shoots, mushrooms, ginger, scallion, pepper and coriander

Step 3
Cut pork, bamboo shoots and mushrooms into 0.5cm cubes, ginger into slices, scallion into sections, beauty pepper (red pepper) into circles, and coriander into sections

Step 4
Scratch the fish with a knife and marinate for 5 minutes

Step 5
Dry the fish with kitchen paper towel and pat on dry starch

Step 6
Heat the oil in a medium heat. When the oil is 70% hot, fry the fish into light yellow on both sides

Step 7
Shovel the fish up for use

Step 8
Stir fry pork in the remaining oil until bright

Step 9
Stir fry the bamboo shoots and mushrooms

Step 10
Add onion and ginger, add soy sauce, cooking wine, soup, pepper and sugar

Step 11
The fish is cooked together. Bring to a boil over high heat, turn to medium heat and turn over for 10 minutes until the soup is thick

Step 12
Turn the heat down until the soup is dry

Step 13
Put the fish into the fish plate and take out the ginger and onion

Step 14
Dry the soup over low heat until the oil is bright. Add the coriander section and the red pepper ring. Stir well and pour on the fish

Step 15
Finished product drawing