Main Ingredients:
Sea Bass (500g)

Supporting Ingredients:
20g Scallion, 20g Garlic, 20g Dried Shallot, 10g Butter

Additional Ingredients:
20g Old Ginger, 5g Coriander, 10g Cooking Wine, 20g Raw Starch

Seasonings:
50g Haoji Ginger and Chilli Sichuan Sauce, 8g Haoji Chicken Flavour Seasoning Granules, 50g Tomato Paste, 2g Salt

Preparation Method:

1. Clean and kill the bass, remove the large bones, and cut the fish fillet into a continuous crosshatch pattern. Add scallion, salt, and cooking wine to marinate for half an hour.

2. Heat an appropriate amount of oil in a pan to medium heat, add tomato paste and stir-fry until fragrant. Add water, Haoji Ginger and Chilli Sichuan Sauce, and Haoji Chicken Flavour Seasoning Granules, and simmer for 5 minutes. Thicken the sauce with raw starch and set aside.

3. Clean a casserole and place it on the stove. Add butter, cut dried shallot, ginger slices, and scallion to stir-fry until fragrant. Arrange the marinated bass in shape and pour in the sauce prepared with Haoji Ginger and Chilli Sichuan Sauce. Simmer over medium heat for 5 minutes, sprinkle with coriander, and serve.

Taste Characteristics:

The dish is invitingly colored and has a unique flavor. It is suitable for promotion in hotels and restaurants.