Name: Kun Bo Casserole Ginger Garlic Baked Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 550g Grass carp belly; 1 large piece (80g) ginger; 1/2 head garlic; 1 piece Red spicy; a little black pepper powder; Some shallot; 1/2 onion; 2 tablespoons Soy sauce; 1.5 tablespoons salt; 1 tablespoon Oyster sauce; a little Cooking Wine; 1 tablespoon Peanut oil; a little Chicken noodles

Kun Bo Casserole Ginger Garlic Baked Fish

by Yaya Yang Xiaochu

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

For Meimei tableware, I always can’t remove my feet. The red of Kunbo casserole surprised me. I really don’t have immunity. I started with one immediately. Kunbo casserole can be roasted empty and meets EU food-grade standards. The highest temperature is up to At 1300℃, the casserole will not break even if it is dry or cold. The casserole that can be dry-fired is really a welfare for foodies. If it has a good appearance, the quality is still good."

Kun Bo Casserole Ginger Garlic Baked Fish

1. Cut the fish belly into 2ml thickness

2. Oyster sauce, black pepper, chicken powder, salt, stir well and marinate for 20 minutes

3. Prepare all the ingredients for later use

4. Pour the right amount of oil into the pot

5. Add garlic and ginger and stir fry until fragrant

6. Add onion and saute until fragrant

7. Put the marinated fish in it all at once

8. Add a spoonful of cooking wine

9. Cover and bake for about 3 minutes

10. Open the lid and add the red peppers and bake for 2 minutes

11. Mix 2 tablespoons of light soy sauce and 1 tablespoon of peanut oil for later use

12. Finally, sprinkle onion, and peanut oil, light soy sauce

13. Cover the pot and let the remaining heat cook the shallots.

14. Finished picture, ready to eat in one pot

15. Finished picture

16. Finished picture

17. Finished picture

Tips:
1. The time to bake the fish depends on the thickness of your cut
2. Fish can be replaced according to personal preference
3. The process of baking fish can not stir it