Chinese Food
Stewed fish in casserole
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Meidi m1l237a microwave oven uses casserole to stew fish, which is a Cantonese dish. It is to stir fry the dried onion, garlic and fresh Shajiang in the casserole first, then put the marinated fish slices on it and cover them for stewing. In the middle of the process, it needs to add hot soup twice. When the casserole is about to be cooked, cover it with brandy to let it burn and serve. The dish has a strong aroma and a good smell of wine. But. It's too dangerous for a wife to play such tricks in a family kitchen. Moreover, it's really difficult to grasp the fire of the domestic gas stove. N has burnt the bottom of the pot many times. It's really a little grumpy to wash it up. This microwave version of stewed fish in casserole is based on the idea of stewed fish in casserole of Cantonese cuisine. It's made according to the taste of the family and the existing seasonings at home. Don't step on me and start a real debate about whether or not ~ ~ some seasonings can't be bought locally - such as dried onion; such as fresh ginger; the principle is simple and fast for the family to eat. The most important thing is to adapt to local conditions - delicious.
Cooking ingredients
Cooking Steps
Step1:Kill and remove scales and internal organs of perch. Was
Step2:Dry the mucus with a paper towel in the kitchen. Start from the tail and follow the fillet of the fish
Step3:The two pieces of meat and fish bones are divided.
Step4:Slice into 4 mm thick slices; do not slice too thin. Do not slice too thick - too thick is not easy to ripen. Too thin is easy to crush.4 to 6 mm. This is a good news for housewives with short board.
Step5:Split the fish head in half and cut the fish bones into inch sections
Step6:Add salt, white pepper, steamed fish and soy sauce, oyster sauce, fish sauce and raw meal to fish fillet, and mix them into paste. Marinate the scallion and ginger slices for more than 15 minutes to taste (it will be convenient to remove the scallion and ginger slices when cooking); * special note: salt, soy sauce, oyster sauce and fish sauce all have salty taste. Please add them appropriately according to the size of fish and your taste. Do not over salty 。
Step7:Dice the onion, cut the section of the onion, cut off the two ends of the garlic seed, pat it loose slightly, and chop the three naphthalene (dry ginger) into pieces and put it at the bottom of the casserole
Step8:Pour 2 tbsp of cooking oil
Step9:Cover the casserole and put it in the microwave oven for 3 minutes. Stir the onion and garlic until fragrant
Step10:Take out. Add a little steamed fish and soy sauce and 1 tbsp cooking wine
Step11:Mix well
Step12:Code fish heads, bones and fillets in order from bottom to top
Step13:Cover the casserole with high heat for 2 and a half minutes
Step14:Take out. Use chopsticks gently to loosen the lower fillet. Do not make the fillet stick
Step15:Sprinkle with shredded green onion and ginger. Pour in 1 tbsp oil. Cover the pot. Continue to heat for 1.5 minutes.
Step16:The fish is tender and smooth. It has a strong aroma. It's very tasty - delicious.
Cooking tips:1. When cooking fish in a casserole with a gas stove, the casserole will eventually stick to the bottom of the casserole due to various concerns, which will seriously affect the taste and taste of the dishes. It is very gratifying to make stewed fish in casserole with m1l237a microwave oven. It solves the problem of paste bottom of casserole very well. All fish pieces are evenly heated and the water vaporizes rapidly. The effect of stewing and steaming inside casserole is excellent. 2. The efficient and quick heating method of microwave oven makes the production of fish pieces easier. As long as the initial curing is in place, the fish pieces are put into casserole and covered for stewing without repeated mixing Thus, it can avoid the occurrence of the embarrassing scene of the fish pieces scattering and rotting. The success rate is very high. 3. The fish is easy to cook. The heating time is not easy to be too long. The first time is two and a half minutes. The second time is one and a half minutes. In this way, the fish is just mature and tough. It is strong and not fragile. If the time is too long, the juices inside the fillets will exude. The fillets will stick and harden. If you use a little force, they will break
