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
Chinese PinYin : Zi Su Ye Jian Ju Da Hai Huan
Baked grass carp with Perilla leaf
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