Ingredients ?

1 grass carp

Garlic 2 heads

Ginger less than

Scallion 4 sticks

Salt moderate

Soy sauce moderate

Vegetable moderate

Bean paste 2 spoons

Hotpot seasoning 3 spoons

Laogansma tempeh 1 spoons

Maintaining wine moderate

Pepper powder moderate amount

Coriander moderate amount

Vinegar moderate amount

Chicken essence moderate amount

Chili powder moderate amount

Beer half a bottle

Hangzhou pepper moderate amount

Onion moderate amount

Home version of the spicy grilled fish - the more you cook, the more flavorful the way to do ?

Gill, scale and gut the grass carp, wash

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Blossom knife on the back, respectively, put salt, cooking wine, soy sauce, pepper, pepper, chili powder and chili pepper, spread evenly and massage the fish for a few minutes, marinate for 30 minutes

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Preheat the oven on upper and lower heat at 200 degrees Celsius for 10 minutes, then place the chopped onions in a baking dish and put them in the oven. Baking pan into the chopped onion slices spread in the baked fish underneath, baked fish can also be fried, I did not fry, directly baked, fish belly up, 225 degrees up and down the fire for 10 minutes, the fish skin side up 225 degrees up and down the fire for 20 minutes (the temperature of the different ovens have a slight difference)

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prepare their favorite vegetables

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Prepare green onions, ginger and garlic, onions, cilantro

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The pot of oil into the hot pot base, Pixian Douban sauce, Laoganma edamame, into the green onions, ginger and garlic stir-fried over a small fire

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Pour in a half of beer, the right amount of water

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Put in the vegetables to cook and fish out

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Cooked vegetables poured into the pot, grilled fish into the pot, add Hang Pepper, green onion, coriander, medium heat coo 20-30 minutes, if you want to color nice, you can start the pot to boil oil splashed in the pot, I love vinegar, you can put a few drops of vinegar at the end?

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