【Sauerkraut grilled fish】Electric oven

Overview

The most important thing about whether the pickled fish is delicious or not is the pickled cabbage. The sauerkraut grilled fish uses one-year-old sauerkraut. I also added pickled cowpeas, wild mountain peppers, and pickled red sea peppers. The authentic taste not only removes the fishy smell, but also makes the fish more delicious when combined with barbecue. Two people just ate the fish, and they didn’t have enough

Tags

• hot dishes
• home cooking
• oven dishes
• old man
• winter recipes
• banquet dishes
• lunch
• carp
• dougu
• garlic
• sauerkraut
• soaked cowpeas
• soaked sea pepper
• wild sansho pepper
• soy sauce

Ingredients

Steps

1. 1 Wash the blood out of the fish and remove the fishy threads

   

2. 2 Pickled cabbage water, wild pepper water, wild pepper, soy sauce, bean curd. 1 hour of code flavor

   

3. 3 Brush a baking sheet with oil, place garlic, pickled cabbage, ginger slices, and scallions on the bottom

   

4. 4 Prepare the grilled fish belly first. Brush with oil again, add sea pepper noodles, Sichuan peppercorn noodles, and brush with oil. Top with sauerkraut

   

5. 5 Use 200 degrees for the upper tube and 150 degrees for the lower tube and bake for 8 minutes

   

6. 6 Grilled fish back. Brush with oil again, add sea pepper noodles, Sichuan peppercorn noodles, and brush with oil. Top with sauerkraut

   

7. 7 Use 200 degrees for the upper tube and 150 degrees for the lower tube and bake for 8 minutes

   

8. 8 Sprinkle a little cumin powder and place on the baking sheet for 1 minute

   

9. 9 Soaked sea pepper and pickled ginger for stir-fry base

   

10. 10 Fry over low heat

    

11. 11 Make soup and put it in a basin

    

12. 12 Finally, soak the cowpeas [I cut a lot of them], wild pepper, soaked pepper, and fresh Sichuan peppercorns. Put the fish on its back and fry the pan with oil