Stewed fish recipe 1,

Cooked fish in casserole

Ingredients

Small crucian carp, green onion, sugar, vinegar, sesame oil 100 grams, a little shredded ginger, a little cooking wine, coriander

Method

1. Bought 50 small crucian carp, relatively small, clean them. Begin to spread layer by layer in the casserole

2. Spread 5 layers, this is the last layer. Spread layer by layer in the casserole, a layer of fish, a layer of green onions, and green onions. It also separates the fish from each other and removes the fishy smell. Sprinkle the onions with sugar after laying them

3. After laying the onions, add the ingredients. Add the ingredients according to the weight of the fish. For one pound of fish, add half a pound of sugar, half a pound of vinegar, 100 grams of sesame oil, and a little shredded ginger. , cooking wine, sprinkle some coriander after adding the ingredients

4. Stew over high heat, then turn to low heat and simmer for two hours, the fish will be completely crispy

Method 2, Ingredients< /p>

2 silver carp heads (about 750 grams). 10 grams each of cooking wine and chicken essence, 8 grams each of oyster sauce and dark soy sauce, 3 grams of salt, 5 grams of sugar, 20 grams each of Lee Kum Kee clay pot sauce, butter and chicken fat, 5 grams each of onion and ginger slices, 25 grams of garlic cloves, 15 grams each of green and red peppers, 10 grams each of coriander, chives, and red pepper slices, 800 grams of stock, and 20 grams of chive segments.

Method

1. Wash the fish head, cut it into two, marinate with 6 grams of cooking wine, clay pot sauce, oyster sauce, dark soy sauce and sugar for 30 minutes until the flavor is absorbed; green, Wash the red pepper, remove the seeds and cut into pieces weighing about 3 grams.

2. Heat a casserole, add butter and chicken fat. When the oil is 70% hot, add ginger slices, garlic cloves, green onions and green and red pepper cubes and saute until fragrant. Put the marinated fish on the bottom. Place the head on it and arrange it, add the soup stock, cover and cook over low heat for 15 minutes until the fish head is eighty-mature. Add chives, coriander, salt and chicken essence to taste, then use high heat to drain the water in the pot, and pour in the remaining cooking wine. , sprinkle with scallions and red pepper flakes and serve.