Spicy and sour sea bass is a common Sichuan dish, which is loved by the majority of diners for its fresh taste, spleen and appetite. Below, I will introduce the practice of hot and sour sea bass in detail.
Required materials:
1. One sea bass
2. Onion, ginger and garlic
3. Dried chili peppers, peppercorns, appropriate amount
4. one green and red bell pepper each
5. vinegar, soy sauce, sugar, salt, cornstarch to taste
Practice Steps:
1. Wash the sea bass, cut it diagonally into small pieces and marinate it with salt, soy sauce and cornstarch for half an hour.
2. Mince the green onion, ginger and garlic, and cut the green and red bell peppers into small pieces and set aside.
3. dry chili peppers, peppercorns into the pot dry-fried, out of the flavor, filter out the chili peppers and peppercorns, leaving chili oil.
4. Heat a pan with cold oil, pour in the fish pieces and fry until golden brown.
5. Cool the oil in a hot pan, add ginger and garlic and stir fry, add green and red bell peppers and continue to stir fry.
6. Pour in the appropriate amount of vinegar, add sugar, salt, soy sauce and stir-fry evenly, add the appropriate amount of water to boil, add the fried fish pieces and boil again.
7. Thicken with cornstarch and top with chili oil to finish.
Easy to learn and flavorful, this spicy and sour sea bass can be served on its own or as part of a larger dish for the whole family to enjoy.
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