Ingredients: fish, ginger, garlic and onion.

Seasoning: seafood sauce, salt, soy sauce, oyster sauce, pepper, raw flour, cooking wine, peanut oil.

Detailed practice

1. Prepare half a fish, clean it, cut it into small pieces, then drain it and put it on a plate. Now let's pickle the fish. Add half a spoonful of seafood sauce, a little salt, a spoonful of soy sauce, half a spoonful of oyster sauce and a proper amount of pepper. Stir the fish evenly and marinate for 60 minutes. The longer the time, the better. I use tilapia, which is more convenient to eat without mucro. Of course, bass is the best.

2. Prepare more garlic and ginger, cut the garlic in half, cut the ginger into thick slices, cut the onion into sections, and separate the onion leaves from the onion sections. After the fish is marinated, add a spoonful of corn starch and stir well, then add a little peanut oil and continue to stir well for later use.

3. Take a casserole, preferably a shallow casserole. A casserole that is too deep is not easy to cook. Pour peanut oil into the casserole, add onion, garlic and ginger, and stir fry over low heat. After the fragrance comes out, turn off the fire first, then put the fish in, spread the fish on garlic and ginger, and try not to let the fish touch the casserole.

4. After the fish is put away, turn on a small fire and cover the lid, then pour half a bowl of cooking wine along the edge of the pot, let the cooking wine flow down the pot along the seam of the lid, and simmer for about 10 minute. Time is up, open the lid, sprinkle a little onion, continue to pour a little cooking wine, then cover the lid and simmer for about 2 minutes.

After 5.2 minutes, you can open the lid and eat. This delicious casserole grilled fish is delicious even if it is cooked, and the method is simple. If you like it, try it quickly. (Because there is no water, the ginger and garlic at the bottom of the casserole will be a little burnt, which is normal. )