Claypot fish with green pepper
Overview
How to cook Claypot fish with green pepper at home
Tags
Ingredients
Steps
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For a grass carp, use the back of a knife to knock the fish out, scrape off its scales, remove its gills, cut off its head, and take out its internal organs. Cut the fish body into large pieces, trim the tail into shape, scrape off the black membrane inside the belly of the fish with a knife, wash and drain and set aside.
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Add appropriate amount of thin ginger slices and shallots, add appropriate amount of cooking wine, pinch out the onion and ginger juice and set aside. Add an appropriate amount of salt to the fish basin, pour in the green onion and ginger juice, mix well and marinate for 15 minutes, remember to stir in the middle. After 15 minutes, take it out, spread it out, and place it in a ventilated place to dry the surface water of the fish.
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Heat the pot, drain the pan, sprinkle a small amount of salt on the bottom of the pot, add the fish pieces, turn the pot, brown the fish pieces on one side, then turn over, turn the pot again, brown the other side. Flip several times until the fish pieces are fried until fragrant, then take them out and set aside.
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Heat another pot and remove the oil, add garlic seeds and thick ginger slices and sauté until fragrant. After sautéing until fragrant, add the bean paste and spicy bean paste and stir-fry together until fragrant. After the sauce is fragrant, turn off the heat, add an appropriate amount of onion pieces, and put the fish pieces in.
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Put the fish pieces in and then turn on the heat. Add an appropriate amount of water, white pepper, dark soy sauce and dried perilla leaves. Cover the pot, bring to a boil and simmer for 15 minutes. Then open the lid and turn to high to reduce the juice. When the soup is suitable, add an appropriate amount of chicken essence, then add an appropriate amount of small green pepper rings and millet pepper rings and simmer for 1 minute. It is delicious.
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Finished product pictures
