
A dish made by Chef Zhang Liang in a Chinese restaurant was made. Because I bought a fake casserole in Thailand, the dish cracked halfway through. The casserole I bought is authentic, so I don’t have to worry about this problem at all, hahaha!
By sunny free wind [Official Certification Master of Douguo Food]
Ingredients
- Silver carp head One
- garlic 3
- light soy 2 scoops
- oil consumption 2 scoops
- cooking wine 1 scoops
- steamed fish drum oil 1 scoops
- white sugar 1 scoops
- onion 1/4 scoops
- onion 1 scoops
- green onion 1 scoops
- raw powder 1 scoops
- dried chili pepper 3
Method steps

, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 half spoon of sugar, 1 spoon of raw powder, stir evenly 
, pour the sauce into the fish pieces and grab it well, marinate for 15 minutes 
, peel the garlic and set aside 
, pour a little oil into the casserole, put the garlic in the oil pan and stir in the oil pan 
, pour the marinated fish pieces and spread them in the casserole 
, cover the lid and cook over high heat for 2 minutes 
, add the chopped green onion slices and dried chili, stir slightly. 
. Pour in another sauce and stir evenly: 1 spoon of light soy sauce, 1 spoon of steamed fish soy sauce, 1 spoon of oil, half spoon of white sugar 
. Cover with a lid and simmer for 10-15 minutes. Depending on the amount of dishes, 
0. Sprinkle coriander or chopped green onions after the pot 
1. It is very tasty, and my daughter and husband like it very much. It is no worse than what the chefs in the hotel outside, and my husband has a high evaluation of 
2. Write and produce steps 
3. Write and produce steps ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------