Jelly yellow croaker claypot rice

Cooking Instructions

1. It is a yellow croaker fillet from Sandu Port, which is full of meat, so you don't have to worry about being stabbed in the throat without having to stab yourself, and it is refreshing and convenient to eat fish in a big bite

   

2. A pack is two slices, that is, one piece, and it is very convenient to open as much as you eat~

   

3. Disassemble the fish fillet and rinse it briefly, using kitchen paper to absorb the water

   

4. 1.5 tablespoons cooking wine âž•, 1.5 tablespoons oyster sauce âž•, 2 tablespoons hoisin sauce âž•, 1 tablespoon âž•sugar âž•and 0.5 tablespoons white pepper, stir well

   

5. Add 1 tablespoon of cooking oil âž•, 1 tablespoon of starch âž•and 1 tablespoon of light soy sauce to make a slightly thicker sauce and set aside

   

6. Take out an appropriate amount from the prepared sauce, spread it evenly, cover it with plastic wrap, refrigerate and marinate for more than half an hour

   

7. Wash the rice and soak it in water for at least 1 hour

   

8. Take out the claypot rice casserole and spread 2 tablespoons of lard evenly on the bottom and walls of the pot

   

9. Spread the soaked rice in a casserole, add water that is level with the rice, don't add too much water, look at the water absorption of the rice, the rice will be soft and collapse if there is more water, it is not that the grains are clear and not delicious

   

10. Cover the pot, bring to a boil over high heat, reduce the heat to the lowest and simmer for 12 minutes

    

11. 1 purple onion diced

    

12. Cut a few slices of ginger and garlic

    

13. Add a little more oil to the pan than usual for stir-frying

    

14. Go down to the ginger slices and garlic and stir-fry until fragrant

    

15. Add the onion and sauté until fragrant

    

16. Cut the marinated fillet into large pieces

    

17. Put it in a pan and stir-fry together

    

18. Add the remaining sauce to a small half bowl of water, mix well and add to the pot

    

19. Add 1 tablespoon of dark soy sauce to color and sauté for 1 minute

    

20. Spread the fish and sauce together in the claypot rice

    

21. Cover the pot with a lid and pour in cooking oil in a circle around the side of the pot, and change to medium-high heat

    

22. Simmer for 5 minutes, close to the edge of the pot and you can smell a faint mush, it is good, you can make a crispy pot~

    

23. Remove from heat and add the shallots

    

24. Dangdangdang~ is ready to start, the salty and sweet sauce wraps the tender fish, and the crispy rice mixed sauce and crispy pot make people full of flavor

    

25. I also prepared scrambled eggs, shredded chicken, vegetarian sauce, and steamed cuttlefish with garlic vermicelli! It's time to eat(⁎⁍̴̛ᴗ⁍̴̛⁎)