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
Chinese PinYin : Huang Ji Huang San Zhi Men Guo Zhi Cao Yu Men Guo Jie Sai Si Fang Cai
Grass carp stewing pot of Huang Jihuang's three juice stewing pot
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