Fish casserole
By VicentaLakin
We didn't like to eat fish when we were kids, it was so heavy and it tasted so normal, so my mom kept it short, and it was good and easy. Big enough to find out how to make a fish taste better, and my colleagues and friends come and eat fish。
Recipe Recommendations
- grass carp 1200 grams
- salt appropriate amount
- pepper noodles appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- liquor appropriate amount
- peppercorns appropriate amount
- aniseed appropriate amount
- dried red pepper appropriate amount
- green onion appropriate amount
- ginger slices appropriate amount
- garlic appropriate amount
- slightly spicy
- stewed
- an hour
- simple
Steps for Fish casserole
1
Slice the garlic, cut the large grain, especially the amount of ginger is larger than usual。2
Fish extracts fish lines, cuts, drains water from the kitchen with paper, and sows a thin starch so as not to stick the pot and protect the integrity of the fish skin. But too much will make the soup the same。3
The pot heats first, then half a bowl of oil is added, and when it warms up, the fish is put in the fish。4
One of them boils, the other, and the little fire burns to two。5
Pull the fish out of the gap, don't take it out, put it in the crack6
It smells like water pouring into open water, which should be two thirds above fish height。7
Add two little spoons of salt8
Add a small spoon of pepper noodles9
Two spoons of highly white wine10
A spoonful of vinegar, the best effect of which is that the fish tastes a little bit sour, but it's not obvious and it's gone off at the same time。11
Add a spoonful of sugar and don't be afraid of sweetness, which only brings freshness and makes the food taste better without eating a little sweetness。12
Add a spoonful of soy sauce13
If you don't like it, you can put three or four, and we can put ten。14
Add five peppers15
Two petals16
Now taste what's missing, it should be a little less salty than usual, because the soup will dry up more salty. Ten minutes of little fire stew, to thick soup。17
It's ready. I didn't pour the soup for a good picture. And when we eat, we spread the soup evenly on every fish, salty, a little spicy, with a little bit of sour, and live fish' meat is a little bit elastic, and it's good to eat。