Largemouth bass with fried bean sauce [Traditional fried bean sauce] Fresh tasting

Name: Largemouth bass with fried bean sauce [Traditional fried bean sauce] Fresh tasting
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Perch; to taste Onion; to taste King oyster mushroom; to taste green onion; to taste Garlic; to taste Ginger; to taste chili; to taste Salt; to taste Black pepper powder; to taste rice wine; to taste Soy sauce; to taste XO sauce; to taste Sweet bean sauce; to taste Tapioca starch; to taste Edible oil; to taste Water

Thin bass slices, marinated with XO sauce and pepper, are flash-fried then simmered with onion and king oyster mushroom in a rich brown sauce. Elegant yet homey.

45 minNewEasy Pickled & Preserved Sauce-braise Mild Spicy

Instructions

1
Prepared sea bass.
2
Slice the bass into thin pieces. Marinate ingredients: salt, black pepper or white pepper, rice wine, soy sauce, XO sauce, and cornstarch. Mix well and place in the refrigerator for twenty minutes to absorb the flavor, then take out to prepare.
3
Onion, king oyster mushroom: cut into cubes. Green onion: cut into scallions. Garlic, ginger, chili: mince.
4
Heat the oil in the pan
5
Pour in the bass and stir-fry until it is about 60-70% cooked.
6
Place the bass on a plate and set aside.
7
Use a paper towel for cooking to absorb the oil from the pan after frying the bass (this step is optional), then pour oil directly or use another pan with oil.
8
Drizzle cooking oil into a hot pan, add garlic, ginger, and chili, and sauté over medium heat until fragrant. (If worried about burning, you can use medium-low or low heat)
9
Add onions and stir-fry.
10
Add king oyster mushrooms.
11
Add sweet bean sauce, water or broth, and continue to stir-fry briefly.
12
Add the reserved bass and stir-fry.
13
Finally, add the chopped green onions.
14
Stir-fry lightly.
15
Put it on the plate.