Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to me to take you to appreciate the taste of the tongue of the world.
Today, I would like to share with you a simple way to eat "grass carp", cut the grass carp into pieces and put it into a casserole to stew directly, out of the pot is full of fragrance, the meat is tender, simple and delicious.
We often see this casserole fish in restaurants outside, but there are no chopped pepper fish heads, steamed sea bass, boiled fish the most, and I think I rarely order casserole fish outside.
In fact, the casserole fish method is very simple, the taste of delicious meat is tender, in this cold autumn and winter to a pot of casserole fish to eat is really warm, but want to make the casserole fish delicious and delicious, or need know-how, today to tell you 2 key steps, at home can also make the taste of the restaurant.
【Casserole fish】—— The soup is thick and tender
Ingredients: grass carp, pork belly
Accessories: millet pepper, red pepper, onion, ginger, garlic
Seasoning: salt, bean paste, oyster sauce, mushroom sauce, beer, pepper, dark soy sauce
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Prepare to slaughter a grass carp, cut off the fish head to draw out the fishy line, cut into 1 cm wide fish pieces into the basin, add the right amount of salt to catch and mix evenly, marinate for 10 minutes to marinate the blood and water inside, but also make the fish more compact and strong, not easy to break.
Prepare 200 grams of pork belly, remove the skin, and cut into slices and then into small cubes.
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Prepare a small handful of millet peppers and two red peppers, wash them separately, cut the millet peppers into circles, cut the red peppers into small pieces and place them in the basin.
Prepare half an onion, cut into slices; a piece of ginger, cut into slices; a few garlic, cut in half, and set aside.
At this time, the fish pieces are also pickled, and we wash them several times with water to wash the blood stains and salts on them for later use.
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Brush the casserole evenly with vegetable oil, add ginger slices, garlic and onion to the bottom, and then place the fish pieces evenly inside for later.
Heat the wok, put in the vegetable oil slippery pan, after sliding the pot to add hot oil to add cool oil, so that the diced meat will not stick to the pan, the diced meat into the pot and stir-fry out the water inside, the diced meat is stir-fried, stir-fried crispy to the red pepper and millet pepper stir-fry a few times, add a spoonful of watercress sauce, a spoonful of oyster sauce to freshen, a spoonful of mushroom sauce continue to stir-fry the water in the pepper, stir-fry the sauce scattered, stir-fry the incense after adding a little water along the edge of the pot, boil on low heat for 2 minutes, boil out the sauce flavor after the pot.
Pour the sauce evenly on top of the fish cubes, pour in the right amount of beer, the amount of beer is best equal to the fish pieces, add 2 grams of salt, 2 grams of pepper, 3 grams of dark soy sauce, turn the heat to low and simmer for 15 minutes, and simmer the fish cubes to absorb the soup into the flavor.
After 15 minutes, turn the heat to slightly collect the soup, sprinkle with green onions and garnish, and the delicious taste will be complete.
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1. After the fish pieces are salted, the taste is tighter and stronger, and it is not easy to stew.
2. Beer can play a role in removing fishy and freshening, and can make the fish more tender.
Pay attention to Ah Fei, there are simple and practical dishes for your reference every day