Ingredients: fish, ginger slices, onion, garlic, cooking wine, bean paste, butter chafing dish bottom material, dried starch, water starch, canned litchi, lettuce, celery and bean skin.
1. Marinate fish with ginger slices, onion and cooking wine 1 hour. Slice lettuce, celery and bean skin, and spread on a baking tray.
2. Boil the oil, add ginger slices, onion segments, pepper and aniseed, fry and remove. Add bean paste and butter, stir-fry the bottom of the pan, pour in boiling water, and cook the canned litchi and water starch soup until it becomes sticky.
3. Absorb the water on the surface of the fish with kitchen paper, pat a little dry starch, and fry it in a pot for 2-3 minutes. Then put it in a baking tray with vegetables and bean skin.
4. Pour the sauce on the fish, put it in the oven for 25 minutes at 2 10 and then pour it into the hot pot.
Litchi: It is an evergreen tree of Litchi in Sapindaceae, with a height of about 10 meter. The peel is scaly, bright red and purplish red. Bright red at maturity; The seeds are all wrapped in fleshy arils. Spring blossoms and summer bears fruit. When the pulp is fresh, it is translucent and fatty, delicious, but not storable. It is distributed in the southwest, south China and southeast of China, and Guangdong and southern Fujian are the most abundant in cultivation. Southeast Asia is also cultivated, and Africa, America and Oceania have introduced records. Litchi, together with bananas, pineapples and longan, is called "the four major fruits in South China".