Grass carp stewing pot of Huang Jihuang's three juice stewing pot

Grass carp stewing pot of Huang Jihuang's three juice stewing pot

Introduction:

"The cooking laboratory has made persistent efforts to develop a grass carp stew pot. It has a strong sauce flavor, which makes people have endless aftertaste. Hurry to cook and have a try!"

Production steps:

Step 1: remove the scales of grass carp, open the bore and wash it clean, and cut it into 2 cm wide pieces with a knife;

Step 2: marinate the fish with a little salt for 10 minutes;

Step 3: peel the sweet potato and carrot and cut into rolling pieces. Cut celery, green pepper and onion into pieces;

Step 4: mix oyster sauce, tomato sauce and seafood sauce into sauce;

Step 5: pour the oil into the pot, then put in the processed vegetables, fish pieces and the three juices;

Step 6: cover the pot, and start the [jelly] function (or [jelly chicken] function);

Step 7: after cooking, take out the ingredients and pour on the soup.

Materials required:

Grass carp: 1000g

Carrot: 50g

Green and red pepper: 20g

Garlic: 8 pieces

Oyster sauce: 10g

Seafood sauce: 30g

Salt: 4 g

Sweet potato: 100g

Celery: 20g

Shallot head: 50g

Onion: 5 segments

Ketchup: 10g

Oil: 20 ml

Precautions: 1. After cooking, if there is more soup, open the pot cover and start the "dry pot" function to collect the juice for the second time. 2. The marinating time can be increased to ensure the fish taste better.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: fish flavor