Red wine grass and other fish casserole

Prepare ingredients: grass and other fish a 700g.

Prepare marinade: farmhouse red wine, + black pepper + Orléans marinade + oyster sauce + garlic puree + red wine + salt + Pixi County red oil soybean sauce

Prepare side dishes: enoki mushrooms + onion + green chili pepper + red chili pepper + ginger + garlic + cooking oil

Beginning Operation：

1、Grass carp let the fishmonger help you deal with it, kill the fish, scale it, and remove the black membrane from the belly; go home and clean it again, especially the mucous membrane should be disposed of; and then cut the grass carp into segments.

2, cut the grass anguilla fish, because it is fresh, so there are blood stains, to soak in the water, repeatedly change the water, the last water appears to be clear square line;

3, control the dryness of the water, will be black pepper, Orléans marinade, oyster sauce, garlic, agricultural red wine, salt, Pixi County, red oil soybean paste and other seasoning into the fish block; hands, let the fish block uniformly wrapped in marinade, you can put more! a little farmhouse red wine, one to go fishy, two to make the marinade more flavorful, three to more nourishing; cover the marinade for an hour.

4, pickling process, we come to deal with side dishes;

Kimchi mushrooms to remove the tip clean; onion half on the line, cut thin strips; green and red two kinds of chili peppers cut into dices; ginger slices; garlic granules patted into the mud.

5, an hour later, the fish has been flavored, prepare a casserole; casserole cooking oil, popping ginger and garlic; popping the aroma, the onion into the stir-fry; and then the enoki mushrooms on the top of the code.

6, side dishes are processed, the fish pieces of code on the enoki mushrooms, marinade seasoning together into the pot, and then add the farmer's red wine to prevent the pot from drying out, do not need to add water.

7, cover the casserole lid, medium heat for 15 minutes.

8, 15 minutes later, the fish has been cooked, the green and red pepper into the pot, cover the lid, continue to boil for 3 minutes;

3 minutes later, turn off the fire, do not flip the lid, continue to simmer for 5 minutes.5 minutes later, a fragrant red wine grass fish pot lift the lid out of the pot. Wine as water, natural deodorization, the process of boiling, ginger some burnt bottom, but also exudes a burst of ginger aroma. The fish is very tender, garlic clove meat, Q tough and smooth, very delicious. A bowl of rice, I can sweep all the fish, and even the soup is not spared.