Chinese Food
How to make spicy fish
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Recently, the epidemic situation in Chengdu is very serious. I dare not go out to eat at all. But every day, I think about the pot chicken, hot pot, string incense, grilled fish and so on After searching the app for a long time, I didn't have the recipe I wanted. Suddenly, I remembered a girlfriend who had opened a fish grill before. The business was quite good. I asked her for the recipe. I did the same. I'd like to share it with you in advance. Because we are from Sichuan Province. We can eat spicy pepper, so we put more pepper. If you can't eat spicy pepper, you can adjust it properly. But don't leave chili pepper. The grilled fish without spicy is soulless I'm afraid of fish bones, so I didn't choose grass carp. I usually order more Guizhou fish outside. Of course, Wuchang fish and perch can only be roasted according to the size of the fish. Although it seems to be very troublesome, it's not troublesome at all. My summary is to roast fish, water, bake again, and get out of the pot-
Cooking ingredients
Cooking Steps
Step1:A fresh Qianyu (broken from the back) told the boss to make grilled fish when buying fish. He understood. Go to the head (the grill is usually small. There is no meat in the grilled fish head. It's better to boil a fish head soup out of it). After the fish is washed, put salt, cooking wine, pepper and ginger to marinate and deodorize. Salt can be put a little bit more. Otherwise, the baked fish will not tast
Step2:The baking tray is generally shallow. You need to fold two or three layers of tin foil paper to make a deeper container. You can also throw away the tin foil paper after eating it. To avoid the breakage of the tin foil paper, I also put a layer of oil paper under it
Step3:Prepare side dishes - potatoes, lettuce, cucumbers, lotus roots, konjac and authentic spicy grilled fish as standard.
Step4:Onions, peppers, celer
Step5:Spread onion on the baking pan. Preheat oven at 220 degree
Step6:Put a little salt and pepper on the inside and outside of the fish. Oil the surface. Put the fish in the baking pan (if the fish is too long, cut it). Bake it for 25 minutes at 220 degrees (my fish is a little big. Adjust the time according to the size of the fish. Watch the fire yourself
Step7:It's the end of 25 minutes. The fish is cooked, but it's not dry enough. At this time, you can sprinkle thirteen joss sticks. Brush another layer of oil. Bake at 220 ℃ for about 10 minutes
Step8:I like to eat dry and fragrant grilled fish, so it's almost as if it's a little burnt on the surface. It's fragrant when you open the ove
Step9:Prepare the stir fry. Dried ginger and garlic, dried pepper, pepper and onio
Step10:Put the oil in the pot (canola oil is recommended). Stir fry the onion and ginger garlic to make the fragrance first. Please ignore the dried pepper I picked by accident
Step11:Stir fry two spoons of Pixian bean paste and two spoons of hot pot seasoning. When the hot pot seasoning is boiled, dry pepper and pepper will be served. Dried Chinese prickly ash is actually very fragile. It's easy to fry and paste it early, so it's not spic
Step12:Then pour down the vegetables and stir fry them. Add a little water (the function of water is to gulp the fish for a while. The fish will taste after absorbing the soup). Seasoning (salt, thirteen spices, chicken essence, oyster sauce, a little sugar). Please pay attention. Knock on the blackboard. I didn't put the cucumber here and fry it. Don't fry the cucumber. It's not crispy if you fry it. Stir fry well and taste the taste. It's a little heavie
Step13:It's OK to stir fry the vegetables for a while, because they will be put into the oven later. So don't stir for too long. Finally, stir fry celery, pepper and cucumber together, and then you can start the pot
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Cooking tips:Tips - if you choose the fish with the same thickness as me, it may not taste very delicious. It's very simple. When you eat it, pull a place. Pour oyster sauce and stir it with the bottom of the soup. Dip the fish in it. It's especially delicious - it's good to cook.
