Chongqing grilled fish
Overview
I have never cooked grilled fish before, so this time I copied Chongqing grilled fish. This time, in order to waste less doubanjiang, and because I didn’t want to eat every day during this period, I ate less meat. I specially bought a fish weighing more than two kilograms and brought it back to cook grilled fish. But children can't eat a little bit of spicy food, and the baking pan can't fit in it, so I cut off the fish tail part and steamed it for the children. The rest is all grilled, and with the many side dishes, it’s really a full plate! What a satisfying meal!
Tags
Ingredients
Steps
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One grass carp.
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Cut off the tail (because the baking pan cannot be placed, and children cannot eat spicy food), pour an appropriate amount of rice wine and coat the surface with a layer of salt with your hands.
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Then use an appropriate amount of soy sauce and peanut oil to make a juice, brush the inside and outside with a brush, and marinate for an hour.
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Side dishes.
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Wash and cut various side dishes and set aside (I cut thousands of them and tied them into knots).
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Spices.
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Chop the spices and set aside.
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Place the fish on a baking sheet (with foil underneath).
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Preheat the oven in advance and bake at 180 degrees for 30 minutes.
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Heat oil in a pan, add various spices and saute until fragrant.
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Add bean paste and stir-fry until red oil comes out.
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First add the green peppers and onions and stir-fry for a few times.
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Then add Senzhang and nepotism.
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Finally add the garlic and parsley and stir-fry.
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Season.
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Add another bowl of water, bring to a boil and continue cooking for about half a minute.
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Take out the cooked fish, put on the side dishes, and bake in the oven for another 10 minutes.
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Boil appropriate amount of oil in the pot.
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Then pour the boiled oil onto the grilled fish.
