Grass carp1500g
condiments
red onion saloon
two
sweet potato
1
celery
200 grams
pepper
two
carrot
1 root
condiment
soybean
2 tablespoons
crystal sugar
30 grams
chicken essence
1 tablespoon
energy
1 small piece
garlic
3 heads
Eight angles
two
oyster sauce
9 tablespoons
ketchup
4 tablespoons
Sweet sauce made of fermented flour
9 tablespoons
Thick pepper/Chili sauce
1 tablespoon
Practice of three-sauce braised pot
1. Look at the raw materials first:
2. Knife work: cut the fish head first; Fish tail, and then cut the fish body into 1 and 5cm thick slices.
3. Deodorization and pickling: 20 grams of onion; 20 grams of ginger; 1g pepper; 2 tablespoons cooking wine; 1 teaspoon salt, pickling 1 hour.
4. Sweet potato; Carrots are cut into hob blocks, and other ingredients are cut into sections for later use.
5. sauce: 9 tablespoons of oyster sauce; Hot sauce 1 tablespoon; 9 tablespoons sweet noodle sauce; 4 tablespoons of tomato sauce; 2 tablespoons of soy sauce; Chicken essence 1 tablespoon, stir well and set aside.
6. Put oil in the pot, first saute the star anise; Ginger slices, then stir-fry with rock sugar.
7. Then put sweet potato pieces in turn; Stir-fry carrots, then add garlic and stir-fry.
8. Add onion and stir-fry until fragrant, and finally add pepper; Fried celery
9. Finally, code the pickled grass carp.
10. Cover the lid and stew SAIC Motor over medium heat for another 5 minutes, then cover the lid and steam before serving 15 minutes.
1 1. 15 minutes later, sprinkle with coriander and serve.
Cooking tips
1, Grass Carp: Choose grass carp weighing more than 3 kg, with thick meat and fragrant fish.
2, be sure to go to cockroaches: because braised fish does not need to be fried; No need to fry; So be sure to marinate in advance.
3, seasoning: the bottom dish should choose spicy vegetables, such as onions; Garlic; Celery; Pepper, etc. It tastes more fragrant.
4. Thick slices: Slices should be cut into 1, 5 cm thick slices, which are too thin and easy to break.
5. Stir-fry: oyster sauce: sweet noodle sauce: tomato sauce in the ratio of 2:2: 1. For every 500g grass carp, press 3 tablespoons oyster sauce: 3 tablespoons sweet noodle sauce: 1, 5 tablespoons.
6. Stir-fried materials: The materials put in should be put in the order shown in the figure in order to have a good taste.