Pan-Seared Perch

Pan-Seared Perch

　　Pan-Seared Perch

　　Pan-Seared Perch

　　Features: Innovative preparation, attractive presentation, tender flavor, and unique appeal.

　　Ingredients: One fresh perch, coarse salt, monosodium glutamate (MSG), rose wine, Maggi sauce, rose paste, bean paste, oyster sauce, rock sugar, white sugar, MSG, light soy sauce, sesame oil, pepper slices, onion, butter, red bell pepper rings, scallion segments, etc.

　　Preparation: 1. Clean and gut the perch, pat dry, marinate briefly with refined salt, MSG, rose wine, and other seasonings. Then shallow-fry in warm oil until cooked, and remove. 2. Leave a small amount of oil in the pan, add Maggi sauce, rose paste, bean paste, oyster sauce, sesame oil, white sugar, rock sugar, MSG, light soy sauce, and pepper slices to make a sauce and thicken it. 3. Place a sheet of foil, line with shredded onion, pour over butter, add the perch, pour the prepared sauce over it, top with red bell pepper rings and scallion segments, wrap in foil, and place on a hot iron plate before serving.