Casserole with black pepper fish

In recent years, the appearance of black pepper sauce can be seen in the recipes of many restaurants, such as black pepper cowboy bones, black pepper steak and so on. There are many dishes seasoned with black pepper, and they are also common in the eight major Chinese cuisines. This casserole of black pepper fish is a dish cooked in a casserole. It does not need to be powdered and over-oiled, so that it retains the original umami of the fish. It is not always necessary to taste claypot dishes on cold days, as long as lighter seafood and vegetables are used with mildly spicy seasonings or sauces, it is also a good choice for serving rice in sultry weather.

In recent years, the appearance of black pepper sauce can be seen in the recipes of many restaurants, such as black pepper cowboy bones, black pepper steak and so on. There are many dishes seasoned with black pepper, and they are also common in the eight major Chinese cuisines. This casserole of black pepper fish is a dish cooked in a casserole. It does not need to be powdered and over-oiled, so that it retains the original umami of the fish. It is not always necessary to taste claypot dishes on cold days, as long as lighter seafood and vegetables are used with mildly spicy seasonings or sauces, it is also a good choice for serving rice in sultry weather.

Material

Grass carp (best belly) 500 g
Pork belly 80g
Dried onions
ginger
shallot
Marinade: black pepper sauce, pepper, salt, sugar, cooking wine, sesame oil

After cleaning the fish and pork belly, cut the fish into 2.5cm pieces on average. Cut pork belly into thin slices and set aside. (If you do n’t like meat, you can save the pork belly step, and use vegetable oil as the fourth step)

Pour the fish pieces into a large bowl, add the fish piece marinade and marinate for 1-2 hours. (Black pepper juice generally has a bit of saltiness, it is best to try it before putting salt)

Cut the dried chopped green onions, sliced ginger and green onions and set aside. (More onion segments are better, wait for the bottom of the pot to prevent sticking)

The casserole is hot. Add the pork belly slices and simmer on low heat. Hold aside when slightly golden.

Use the oil simmered with pork belly, add dried chopped green onions, ginger slices to burst out the aroma, spread the onion segments on the bottom of the pot, and then put the pork belly slices on the green onion surface. Then flatten the marinated fish pieces on the pork belly slices, sprinkle with black pepper grains and cover. Bake for 5-6 minutes and turn off the heat. Sprinkle with green onion. (Turn the fire on before the fish fillet, remember to reduce the heat after the lid, so that the pot has enough heat to cook the fish in 5 minutes)

Put a heat insulation pad on the table and put the casserole on it (be careful!), At this time you will also hear the squeaking of the casserole, the taste of black pepper is coming, and hehe ~~ start eating! ~

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