The best way to eat grass carp, no need to fry or fry, tender and delicious, 3 catties of fish meat on the table

Today I will share with you a good dish "casserole fish" is tender, the meat is delicate and tender, let's take a look at how I do it!

[Ingredients and ingredients required]: 3 pounds of grass carp, ginger, green onions, onions, yams, millet peppers, chopped green onions, salt, light soy sauce, dark soy sauce, cooking wine, green onions, ginger slices, Erliang marinade

The production steps are as follows:

1. Prepare a 3-pound large grass carp to wash it, then draw a knife at the head and tail of the fish, draw the fishy line on the front and back, and cut off the fins, so that it does not taste fishy, and then chop off the fish head, and cut the fish meat into 1cm segments.

2. After cutting, put it in a large bowl, add salt, light soy sauce, dark soy sauce, cooking wine, green onions, ginger slices, Orleans marinade (no can be added) and marinate for an hour.

3. Then we cut some green onions, ginger slices, and then prepare an onion, cut it in half, cut it into thin strips, and peel off the skin of a yam and cut it into thicker slices.

4. Prepare a casserole, brush a layer of oil at the bottom, put ginger slices, green onions, shredded onions, and yams, and then put our pickled fish in the casserole, add a bottle of beer, cover and simmer on medium heat for 15 minutes.

Fifth, when the time is up, open the lid, you can smell the fragrance, sprinkle a little millet pepper and green onion on it, and the fragrant casserole fish is ready.

Sixth, the fish meat is very tender to eat, the meat is delicate and not fishy at all, the yam inside also absorbs enough fish soup, very delicious, and then paired with a bowl of rice is really delicious, like friends try it at home.·