Grilled crucian carp with pickled pepper

Overview

Continue to release the third trial report of Changdi 3.5 electric oven. Today I grilled crucian carp with pickled pepper flavor, which was delicious. You can also bake spicy or black bean flavored ones.

Tags

• hot dishes
• home cooking
• oven dishes
• old man
• late night snack
• lunch
• dinner
• students
• cooking wine
• crucian carp
• garlic
• millet pepper
• onions
• pickled pepper
• pixian douban
• sugar
• zanthoxylum bungeanum
• ginger
• salt
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Wash the crucian carp and use a slanted knife on both sides to facilitate the flavoring. Add a spoonful of cooking wine, appropriate amount of white pepper, ginger slices, and salt to remove the fishy smell.

   

2. 2 Cut onion, ginger, and garlic into rings, cut millet pepper, pickled pepper into rings, and set aside pepper, Pixian watercress, and sugar.

   

3. 3 Cut onions into cubes and celery into sections.

   

4. 4 Preheat the oven, grease both sides of the fish body, stuff ginger slices into the belly of the fish, and wrap it with tin foil.

   

5. 5 Put into the baking pan, middle layer, heat up and down to 200 degrees, turn on the fan function, and wait for 20 minutes.

   

6. 6 Heat the wok with cold oil. When the oil is hot, add the onion, ginger, garlic, pepper, millet, pepper, pickled pepper candy and Pixian bean paste. Stir-fry the red oil over low heat.

   

7. 7 Add onions and celery and stir-fry briefly.

   

8. 8 Add appropriate amount of water to boil and set aside.

   

9. 9 Take out the fish, remove the tin foil, pour the reserved seasonings and vegetables fried in step 6 into the baking pan, spread the fish on the ingredients on the baking pan to prevent the fish from being heated and sticking to the baking pan, continue to bake for 10-15 minutes and serve on the plate.