Method:
1. After the bass is slaughtered, remove the impurities in gills, scales and intestines and wash them.
2. Wash Ligustrum lucidum and remove impurities; Slice ginger and shred onion.
3. Put Ligustrum lucidum, perch, ginger, onion and cooking wine into a saucepan, add 1.800 ml of water, first boil it with high fire, then simmer for 25 minutes, and add salt, monosodium glutamate, pepper and sesame oil.
Exercise 2 Editing
material
Ingredients: 500g of perch [1]
Accessories: Aconitum 15g.
Seasoning: ginger 10g, onion 15g, salt 5g.
Teach you how to make bass soup, and how to make bass soup is delicious.
1. Decoct Radix Aconiti Lateralis Preparata with clear water for 2 hours;
2. Scale and gut the perch;
3. Cook the perch with the attached medicinal juice and season with Jiang Mo, chopped green onion and salt.
Tips for making bass soup
Bass should buy live fish to cook, and the effect of dead fish is halved.
Ginseng beard 30g, red dates 12 pieces, perch 1 piece (about 500g), 3 pieces of ginger and 2000ml of hot water.
Seasoning editor
30 ml of rice wine, 2 tbsp of oil, and appropriate amount of salt.
Practice editing
1 Heat the pan, pour in the oil, and then fry the ginger in the oil pan. Then add the bass, fry until the two skins are golden yellow, and take out the pot for later use;
2 Take a stew, add fried bass and ginger slices, then add ginseng, red dates and rice wine, inject hot water, put it in a steamer, stew for 2 hours, and finally add salt to taste.