Preparing raw materials
Knife: first cut the fish head; fish tail
Cut the fish into a 1.5 cm thick piece.
Marinated: 20 grams of onion; 20 grams of ginger; 1 gram of pepper; 2 tablespoons of cooking wine; 1 teaspoon of salt, marinated for 1 hour
Sweet potato; carrot cutting knife block
The rest of the ingredients are cut into spare
Sauce: 9 tablespoons of oyster sauce; 1 tablespoon of spicy sauce; 9 tablespoons of sweet noodle sauce; 4 tablespoons of tomato sauce; 2 tablespoons of soy sauce; 1 tablespoon of chicken essence, stir well
Put oil in the pot, first scented star anise; ginger
Add rock sugar and stir fry
Then put the sweet potato pieces in turn; the carrot pieces are fried
Put the garlic and saute
Add the shallots and saute
Finally put the pepper; celery saute
Finally, the marinated grass carp
Cover the fire in the cover
After another 5 minutes, uncover the sauce
Then cover it and steam it for 15 minutes.
After the minute is uncovered, sprinkle with parsley and serve.
1. Large grass carp: It is necessary to choose grass carp with more than 3 kg, which is thick and fishy. 2. Must go to the cockroach: Because the shabu-shabu fish does not need to be fried; there is no need to fry; therefore, it must be marinated in advance. 3. Spices: The vegetables at the bottom should choose vegetables with strong flavor, such as onions; garlic; celery; pepper, etc., it is more fragrant. 4. Large thick slices: The fish fillets should be cut into thick slices of 1.5 cm thick, which are too thin to be easily broken. 5. Under the rush: oyster sauce: sweet noodle sauce: tomato sauce, placed at 2:2:1, 3 tablespoons per 500 grams of grass carp, oyster sauce: 3 tablespoons of sweet noodle sauce: 1.5 tablespoons of tomato sauce. 6. Shun Frying: The materials to be placed should be placed in the order shown in the figure to have a good taste.