How to cook sea bass with pickled pepper and patchouli

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. However, now that I am alone outside and want to learn to do it, I just can’t do it well. In order to solve this problem, I will now teach you how to make sea bass covered with pickled peppers and patchouli.

1. Season the fish with ginger slices, garlic slices, salt and cooking wine, and steam in boiling water for 10 minutes.

2. While the fish is steaming, proceed with the following steps)

3. Chop the pickled pepper, ginger, pickled cabbage and remaining garlic

4. Chop the patchouli leaves, coriander and green onions into small pieces and set aside

5. Heat a proper amount of vegetable oil in a pan until it is 80% hot, add the chopped pickled pepper, pickled ginger, pickled cabbage and bean curd and fry until the aroma comes out and the oil turns red.

6. Add appropriate amount of tomato sauce and continue to stir fry

7. Add appropriate amount of water, bring to a boil over high heat, then switch to medium-low heat and continue to cook. At the same time, adjust the saltiness of the soup

8. After the fish is steamed, add a little sugar and MSG to the soup in the pot to enhance the flavor, then add starch to make the soup thick.

9. Add chopped patchouli leaves, coriander and spring onions, turn off the heat and mix well with the soup.

Maybe someone in your family knows how to make sea bass with pickled peppers and patchouli, but I believe the methods are different. Therefore, in order to experience the difference, you should try it yourself. Only through your own efforts can you realize its value.