Chinese Food
Fragrant fish (grilled fish)
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Don't wonder why it's called Xiangyu. In fact, this is a mini oven version of black fish. It's because the first time I grilled the fish I didn't know the time. I grilled the fish again for 10 minutes. When I ate it, I found it was particularly fragrant. So it was named Huixiang fish.
Cooking ingredients
Cooking Steps
Step1:The black fish is washed and cut into sections and marinated for half an hour with salt starch of onion, ginger and garlic powder cooking wine.
Step2:Ready accessories.
Step3:Chop green peppers. Slice pickled pepper
Step4:Fry fish in hot pot first. Fry until golden brown on the surface, take it out and put it on tin paper
Step5:First, stir fry the green pepper and pickled pepper in the oil, and then sprinkle them on the fish evenly.
Step6:All vegetables are cut into small pieces. Stir fry with Pixian bean paste and spread it on the fish. Finally, put on the scallion. Slice the tomato and spread it on the fish without stir frying.
Step7:You can wrap the whole fish with tin paper. This is because my oven is small and can't put too large things. So you can only spread the tin paper under the fish. It's also convenient for washing.
Step8:Bake it at 210 ℃ for 20 minutes and sprinkle it with cilantro.
Step9:
Step10:
Step11:For the first time, the fish was baked in the oven. It was not very accurate. Later, it was put into the oven and baked for 8 minutes at 230 ℃. It's totally delicious. So it's called fragrant fish (it's more fragrant after twice baking
Step12:There's only fish left
Cooking tips:There are skills in making delicious dishes.
