1. One head of silver carp, washed and chopped into pieces,
2. Marinate for half an hour with Zhu Hou sauce, abalone sauce, hoisin sauce, light soy sauce, dark soy sauce, cooking wine and sugar,
3. Spicy sliced green onion, ginger, garlic, and millet,
4. Separate the celery stalks and leaves, and cut the onion,
5. The casserole is rich in oil, sauté the chives, ginger, garlic, and millet spicy, add celery and onion and stir fry for a while.
6. Spread celery leaves in a casserole, add the marinated fish heads, pour in the remaining marinade, cover and bake for five minutes,
7. Pour a little cooking wine and bake for three minutes,
8. Sprinkle celery leaves and red pepper shreds, turn off the heat for a minute, open the lid and pour the sesame oil, and start eating!
Tips:The soul of jelly pot lies in the sauce. I have read many similar recipes and found that there are always three kinds of sauce, hoisin sauce, and shacha sauce. Of course, it is the most important thing for you. Let's play according to your own taste!
