Main Ingredients

1 perch

Supplements

Onion small half Garlic 6 cloves

Sannaphthalene (dry sand ginger) 2 pieces Scallions 2

Steamed fish soy sauce moderate amount of oyster sauce moderate amount of

Fish sauce moderate amount of ginger 2 slices

Salt a little white pepper a little

Cooking oil 3 tablespoons of cornstarch little

The cooking oil is 3 tablespoons of raw flour

1. p>

1 tablespoon cooking wine

1. Slaughter the sea bass, remove scales and internal organs, and wash it;

2. Dry the mucus with kitchen paper towel, and slice the fish meat from the tail along the fish bone;

3. The two pieces of meat and the fish bone are divided.

4. Sliced into thick slices of about 4 millimeters; fish fillets should not be sliced too thin, not too thick - too thick is not easy to cook, too thin is easy to pinch, 4 to 6 millimeters is more appropriate, which is a blessing for the knife work of a short housewife haha.

5. fish head cut in half, fish bone chopped into inches;

6. fish fillets, fish bones, fish head were added salt, white pepper, soy sauce, oyster sauce, fish sauce, raw flour mixed well battered, and the other plus green onion knot ginger marinade for more than fifteen minutes in order to taste (cooking will be able to easily will be convenient to the green onion knot ginger slices out of the need to use); * special note: salt, soy sauce, oyster sauce, fish sauce, and so on have a salty taste, please According to the size of the fish and their own taste to add the appropriate amount, do not over-salted!

7. Place the diced onion, chopped green onion, chopped green onion, chopped garlic seeds, chopped naphthalene, and chopped ginger in the bottom of a casserole dish;

8. Pour 2 tablespoons of cooking oil into the casserole dish;

9. Cover the casserole dish and place it in the microwave oven and ding it on high for 3 minutes, and then stir in the diced onion and garlic;

10. Remove it from the microwave oven, and then add the black bean soy sauce sauce and 1 tablespoon of cooking wine;

11. >11. mix well;

12. arrange the fish head, fish bone and fish fillet in order from bottom to top;

13. cover the casserole dish with a lid and ding for 2 minutes and a half on high heat;

14. take out and gently loosen the fish fillet with chopsticks to prevent the fish fillet from sticking;

15. sprinkle with shredded green onion and ginger, pour 1 tablespoon of oil over the top and continue to ding on high heat for 1 minute and a half with a lid on the casserole dish.

16. The fish is tender, aromatic and very flavorful - delicious!

Tips

1, with the gas stove fire to do casserole stewed fish, always because of a variety of concerns so that the casserole preheating is not enough to lead to the end of the sticky pot paste bottom, will seriously affect the appearance of the dish and taste. M1-L237A microwave oven with the United States to make casserole stewed fish, a good solution to the problem of the bottom of the paste pot, all the slices of fish heated uniformly, and rapid vaporization of water, the casserole stewed inside the effect of the steam is excellent, it is really very gratifying;

2, the microwave oven efficient and effective way of heating the fish fillets to make the production of the fish has become easier, as long as the pre-marinade in place, the yards into the casserole stewed with a lid, no need for repeated stirring. The microwave oven makes it easier to make fish fillets, as long as the marinade is in place in advance and the fillets are simmered in the casserole dish with the lid on, without any need for repeated stirring, thus avoiding the embarrassment of the fish fillets falling apart and not being shaped, with a very high success rate!

3, the fish is easy to cook, the fish is not easy to heat the time is not too long, the first 2 and a half minutes, the second 1 and a half minutes, so that the fire of the fish is just ripe and toughness, solid and not easy to break. If the time is too long, the juice inside the fillet seeped out, between the fillets will be sticky knot, a little force will be scattered rotten broken, a pot of fish crumbs is too miserable. If the fish is too big, it is recommended to take only the fish fillets, and the fish head and bones are processed separately, to a fish and eat it.