Baked grass carp with Perilla leaf

Baked grass carp with Perilla leaf

Introduction:

"The grass carp in the sea has a strong and sweet meat. It's the best for stewing and baking perilla leaves."

Production steps:

Step 1: Grass Carp

Step 2: cut grass carp into large pieces, marinate with salt and chicken powder

Step 3: shred perilla leaves, dice ginger, onion and garlic, and cut coriander into small pieces

Step 4: mix the ingredients in the seasoning except for salt

Step 5: Sprinkle cornmeal on both sides of grass carp

Step 6: heat the pan and add oil

Step 7: put the grass carp meat sprinkled with cornmeal into the pot

Step 8: fry until golden on both sides

Step 9: add ginger and garlic

Step 10: add the prepared seasoning

Step 11: add shredded perilla leaves, cover and bake a little

Step 12: dish, add onion, coriander, make it taste

Materials required:

Grass carp: 500g

Perilla leaf: moderate

Ginger: right amount

Scallion: right amount

Garlic: right amount

Raw powder: appropriate amount

Coriander: moderate

Oil: right amount

Shrimp sauce: right amount

Chicken powder: right amount

Wine: moderate

Weizhisu: moderate amount

Oyster sauce: right amount

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Note: perilla leaves can be put more, good fragrance; want to eat spicy comrades, in the sauce, add Zhitian pepper, taste the same with

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original