Baked bigeye in casserole(sha guo ju da yan yu )

Baked bigeye in casserole

Introduction:

"I've seen other people introduce me to bake big eye fish in casserole. I tried once, too. The effect is good. The key is simplicity. Almost no cooking is needed. Just be creative. Big eye fish is a kind of sea fish. It's also called big eye chicken in our side. It's only sold chilled. It's easy to kill. The scales of the fish are very thin and hard, and the skin is very hard and tasteless. And the fish stall does not scale or peel. This kind of fish usually peels off its skin with chopsticks before cooking. It's easy to take it off. "

Production steps:

Step 1: ice two big eye fish, let the fish stall clean. No peeling. No scaling. Then wipe or air dry the fish. I hang it on the hook and blow it dry.

Step 2: material preparation: cut the ginger into shreds, slice the scallion with a slant knife, pat the garlic and leave the whole without cutting, and cut the dried pepper into pieces. It's better to have some shallots, but this time my family has no shallots, so I have to ignore them. In fact, shallot is used to decorate.

Step 3: set the casserole on the fire. In the middle of the fire. Add peanut oil. Oil should at least cover the bottom of the pot. Heat up.

Step 4: after the oil is hot, put in all the ingredients except shallot and stir fry with chopsticks. When the fragrance comes out, put the big eye fish in flat.

Step 5: cover for 2 minutes. Keep the fire on. Open the lid when fragrant. Put in the dried pepper. If you have enough Kung Fu, flip it gently with chopsticks. If you don't have enough Kung Fu, forget it. At this time, the big eye fish is easy to rot. I turned this over. Pour raw soy sauce over the fish. Remember to pour it on the fish, not on the pot. Don't blame me if you pour it on the pan and fry it. Only pour one circle, make sure there is soy sauce on the fish, cover and simmer for 3 minutes. Open the lid, put the scallions, and eat them.

Materials required:

Bigeye: 2

Scallion: right amount

Shallot: moderate

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Soy sauce: moderate

Peanut oil: right amount

Note: the casserole is very hot. Dry burning will explode, sudden encounter cold water will explode. I've blown up two. Be careful, be careful, food comes second, safety comes first.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Sha Guo Ju Da Yan Yu