Stewed fish in sauce

Stewed fish in sauce

Introduction:

"The rice cooker, the magic weapon of lazy people, is on the stage again. Low oil and low fat dishes can be finished in one step. It can save time and effort, and you can eat again, guys!"

Production steps:

Step 1: soybean sauce, sweet flour sauce, tomato sauce, oyster sauce, the ratio of soy sauce is 2:2:4:1:1, Xier uses the kind of porcelain spoon for soup. Pour the sauce into a small bowl and mix well.

Step 2: cut grass carp into sections, add a little white pepper and five spice powder, a small spoon of cooking wine, a small spoon of sugar, two or three pieces of ginger. The spoon here is just the kind of spoon you usually eat.

Step 3: mix half of the sauce in the fish. (it needs to be marinated for more than two hours. It's better to marinate it in the refrigerator the night before and do it the next day.)

Step 4: cut lotus root into strips. If you don't like lotus root, you can use lettuce or cowpea. If you want to give it to the old or children, you can also cut some eggplant strips.

Step 5: heat the oil and saute the minced ginger.

Step 6: add lotus root strips and stir fry until the edge is slightly burnt.

Step 7: put ginger and garlic slices into the bottom of the rice cooker. One is to improve the flavor, mainly to prevent the pot from being burnt.

Step 8: put the fried lotus root strips on the bottom.

Step 9: stack the pickled fish on the lotus root strips and pour in the other half of the sauce. (when you marinate the fish, it will produce soup. It tastes fishy. You must discard it. Don't add it to the pot. Remember!)

Step 10: cut the scallion into large sections and spread it on the fish. Cover the fish and press the button of stew rice. About half an hour later, you can take it out of the pot and put it on the plate. When stewing, both fish and lotus root will produce soup, so there is no need to add water.

Materials required:

Grass carp: 1000g

Lotus root: 280g

Chives: 4

Garlic: 3 cloves

Ginger: a small piece

Peanut oil: right amount

Soy sauce: 2 tablespoons

Sweet flour sauce: 2 tablespoons

Ketchup: 4 tablespoons

Oyster sauce: 1 tablespoon

Raw soy sauce: 1 tablespoon

White pepper: right amount

Cooking wine: a spoonful

Sugar: a spoonful

Five spice powder: appropriate amount

Precautions: 1. When cleaning the fish, the black film in the belly of the fish must be torn off, otherwise it will be very fishy. 2. All sauces are salty, so there's no need to add salt.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: Maotai flavor