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Raw material:

600g of 1 sea bass, 10g of rosemary, ingredient A (20g of shallot, 20g of carrot, 20g of celery)

Reasoning:

30 grams of Chubang grain blended oil, ingredient B (50 grams of Chubang banquet cooking wine, 100 grams of Huai salt) 30 grams of brandy

Production Method:

1. Kill 1 seabass, remove the bones, add ingredients A and B, marinate for 1-2 hours and then air-dry for 4 hours;

2. Add 30 grams of Chubon Grain Blending Oil to the pan, stir-fry 10 grams of rosemary until fragrant, then fry the seabass for about 2-3 minutes;

3. Sprinkle a little brandy about 30 grams when it comes out of the pot, then put it on a plate and garnish it.

Dishes features: salty, crispy and unique flavor