It's just the season to eat barracuda. Recently, the casserole is really good. I strongly recommend it ~

Ingredients of barracuda in casserole

Fresh barracuda, onion, ginger, garlic.

2 tbsp soy sauce and 1 tbsp cooking wine.

Laoganma 1 spoon of soy sauce 1 spoon.

Starch 1 spoon of pepper.

Salt, star anise and pepper, and appropriate amount of soybean sprouts.

A moderate amount of wine

Making method of casserole fish

Step 1

Wash barracuda (viscera and other things have been cleaned by the store when buying fish)

Second step

Cut into sections, pour in proper amount of salt and cooking wine, slice onion, ginger and garlic, sprinkle with a handful of pepper and a spoonful of starch, and marinate for 30 minutes. It's great not to rush pickles for an hour, okay? (? )┐

Third step

Juice mixing: one scoop of Laoganma, one scoop of soy sauce, two scoops of soy sauce, one scoop of cooking wine, one scoop of vinegar, and one-third bowl of water, and stir well for later use.

Fourth step

Preheat the casserole, pour in the oil, bring to a boil, add in the fresh onion, ginger and garlic slices, and stir-fry until fragrant.

Step five

Spread the washed soybean sprouts on the bottom and stir-fry until soft.

Step 6

Put the marinated barracuda away, pour in the prepared juice, add the star anise pepper, and pour in the right amount of white wine.

Step 7

Bring the fire to a boil and simmer for about 20 minutes.

Step 8

Dangdang Dangdang ~ out of the pot ~

Cooking skills of barracuda in casserole

Casseroles really suggest buying black or other dark colors, not white ones! Although it looks good, it can't be brushed. Laoganma is neither spicy nor fragrant. If you can eat spicy food, you can add Chili noodles or cut millet into the sauce. If you like rice, you can add more water. The soup mixed with rice tastes delicious.