crucian carp, pickled peppers, leeks, salt, monosodium glutamate, dried Chili noodles, cumin, Cooking oil, onion

Practice:

Chop pickled peppers and leeks and stuff them into the belly of crucian carp. Rub salt, monosodium glutamate, dried Chili noodles, cumin and cooking oil on both sides of crucian carp (cumin and cooking oil should be less, so it is better not to have too much oil flow on the plate)

Put them in a microwave oven, turn the fire to between Yamato and Medium, and bake for 2 minutes

Take them out.

spicy grilled fish;

materials:

1 grass carp (carp and other fish can be used, about 1.5kg), 5g of celery, 1 green bamboo shoot and 1 towel gourd (lotus root, dried bean curd, cucumber and potato can be used as side dishes according to your own preference)

seasoning for pickled fish:

onion, ginger slices, salt, cooking wine and so on.

Practice:

1. Wash the slaughtered fresh grass carp, cut off the fins, cut the fish on both sides with a knife, and then separate the fish along the bones to make the fish split into two halves, with the fish backs connected. Wipe the fish evenly with onion, ginger, 1 teaspoon (5ml) of cooking wine and 1 teaspoon (5 g) of salt, and marinate for 1 minutes;

2 Put the salted fish in a baking tray with tin foil, pad it with onion and ginger slices, brush the fish with oil and soy sauce, sprinkle with Chili noodles, pepper noodles and cumin powder, and bake it in an oven preheated at 22 degrees for 2 minutes

3. Cut the ginger into Jiang Mo, cut the garlic into large pieces, remove the old leaves of celery, wash and cut into sections, and chop the bean paste and pickled pepper. Add 5g of oil into the wok, heat to 5%, add Jiang Mo garlic cloves and stir-fry until fragrant, and add chopped Pixian watercress, pickled pepper and lobster sauce to stir-fry until fragrant; Stir-fry dried Chili and Zanthoxylum bungeanum, add fresh soup to boil, add soy sauce, salt, sugar and chicken essence to taste; Add green bamboo shoots and celery, cook together, add loofah after cutting off, and turn off the heat;

4 remove the ginger and onion from the roasted fish, put it in a deep pot, pour the side dishes on the fish, and bake the fish with the side dishes in the oven at 2 degrees for 5 minutes

5. Wash and heat the wok, add 2 tablespoons (3ml) of oil, heat it to 5%, add a proper amount of dried pepper, stir-fry the pepper (be careful not to burn the pepper), pour it on the roasted fish while it is hot, and decorate with parsley.

spicy fish;

materials:

silver carp, tofu, white radish, salt, pepper, yellow wine, soy sauce, Chili powder, pepper powder, chopped pepper, ginger, garlic, tomato and dried seaweed.

Practice:

1. After the silver carp is cleaned, make two cuts on both sides of the fish, and wipe them evenly with salt, pepper, yellow wine, soy sauce, Chili powder and pepper powder.

2. Put the knife into the abdominal cavity of the fish, split it along the spine, do not cut it off, and wipe it evenly with the above seasoning.

3. Sprinkle ginger and shallots and marinate on a baking tray for 15 minutes.

4. Wrap the fish in another piece of tin foil, preheat the oven and bake at 22 degrees for 2 minutes.

5. During this period, after putting oil in the pan, add Pixian watercress, chopped pepper, ginger, garlic, tomatoes and dried seaweed and stir-fry the red soup.

6. Add red pepper and water to boil.

7. Add tofu and white radish and bring to a boil.

8. When the radish is ripe, add cabbage, fish sauce and light soy sauce until the cabbage is cut off (no salt is added, because Pixian watercress and chopped pepper have a lot of salt).

9. Take out the roasted fish, remove the tin foil covered on it, pour the dishes and soup, sprinkle Chili powder, garlic hot sauce and sesame oil on the fish, and bake in the oven for 5-1 minutes.

hot and sour grilled fish;

Practice:

1. After thawing, dry the fish and marinate it with salt, yellow wine and pepper;

2. Peel the potatoes, cook them until they are 8% ripe, and cut them into small pieces; Cut the colored pepper into small pieces, wash the straw mushroom and remove the pedicle for later use;

3. Prepare tomato sauce and Chili powder (tomato sauce is made by myself and Chili powder is ground by myself) and mix well with edible oil; [Gourmet China ]

4. String the ingredients in turn, and wipe the hot and sour juice on the skewers with a small brush (also in the belly of the fish);

5. Preheat the oven and bake at 21 degrees for 3 minutes, turning once in the middle. The baking time depends on the size of the fish.

one spiced grilled fish and two flat fish are dipped in cooking wine and a little salt for 3 minutes to taste.

2. Draw a flower knife on the fish and fill the belly with onion, ginger and garlic.

3. spread tin foil on the baking tray and put flat fish on it. [Gourmet China ]

4. Spread seasoning (seasoning: pure tomato sauce, sweet and spicy sauce, Laoganma lobster sauce, vinegar, cooking wine, sugar, a little salt, salad oil and stirring)

5. Spread shredded green and red peppers. Wrap the tin foil and put it in the oven for 15 minutes

6. Turn over and bake for another 15 minutes.

7. Open and bake with seasoning for 5 or 6 minutes (the time depends on the size of the fish, and the thin flat fish is suitable for baking). Then stir-fry the sauce

A. Prepare the onion (put it twice), ginger, minced garlic, green pepper and red pepper, a little lobster sauce, and a proper amount of sauce (too thick)

spicy grilled fish;

materials:

grass carp is 1 kg, 1 potato, 2g tofu, 4 mushrooms, 8 mushrooms, 2 celery, half an onion, 2 green peppers, 1g bean sprouts, and an appropriate amount of coriander.

seasoning:

1 onion, 1 ginger, 2 garlic, 5g of Pixian bean paste, 2g of dried red pepper, 1g of pepper, appropriate amount of cooking wine, soy sauce, cumin powder, pepper and salt (the amount of bean paste, dried pepper and pepper is adjusted according to their spicy degree).

Practice:

1. After the fish is thoroughly cleaned and washed, it is completely cut or cut from the abdomen. I cut off the side of the big thorn in the back with scissors, so that the fish appears as a large piece connected with the back. My baking tray is a little small, so I cut off the fish head. If the baking tray is big enough, I don't have to cut the head.

2. Turn the fish upside down, cut a few knives diagonally on the back, coat the whole fish with cooking wine, salt and pepper, and marinate it in a container with ginger slices and onion segments for 3 minutes.

3. spread ginger slices and onion slices in the baking tray, put the marinated fish, brush the fish with oil and soy sauce, sprinkle cumin powder, put some ginger slices and onion slices, and bake in the oven at 2 degrees for 2 minutes.

4. Pour the oil into the pan, add the onion and Jiang Mo until fragrant, then add Pixian bean paste, dried pepper segments and pepper.

5. After the fragrance is released, add the side dishes: potatoes, mushrooms, Tricholoma, and tofu in turn, and stew them in boiling water for a few minutes.

6. Add bean sprouts, celery, red pepper, onion and garlic cloves and stew for a while.

7. When the fish is baked for 2 minutes, take it out, pour the fried side dishes into the baking tray, and continue to bake for 5 minutes.

8. Sprinkle coriander when eating.

the taste is incomparable!

grilled carp;

raw materials:

carp, yellow wine, chopped pepper, shredded ginger, pepper, two slices of lemon, salt and oil.

Practice:

1. Wash the carp, remove the scales on the surface, and put some salt on the inside and outside of the fish;

2. Coat the pan with a thin layer of oil, put the fish into the pan and fry for 2 minutes on each side;

3. Coat the sides and belly of the fish with yellow wine, chopped pepper, shredded ginger and pepper, and put two more lemons on the surface, and wrap them tightly with tin foil

4. Preheat the oven at 22 degrees and bake them for 2 minutes.

5. Uncover the tin foil and eat it. After the squid is roasted, the meat itself will come out with oil, which is really good with the taste of chopped pepper and lemon.

The spiced cumin grilled fish; Ingredients:

fish, salt, ginger powder, cooking wine, pepper, soy sauce, honey, spiced powder, cumin powder, onion slices and ginger slices.

Practice:

1. Clean up the fish, cut it twice on the back, and massage it with salt, ginger powder, cooking wine, pepper and other seasonings to make it tasty;

2. Fill the fish belly with onion slices and ginger slices to remove fishy smell;

3. Brush the fish with soy sauce, honey, and mixed sauce, evenly sprinkle with spiced powder and cumin powder, and preheat in the oven at 18 degrees;

4. Put the fish on the baking net in the middle of the oven, and put a baking tray on the bottom of the oven to catch the dripping grease;

5. Bake at 18 degrees for about 2-25 minutes, turn it over, brush sauce on the surface, sprinkle cumin powder and spiced powder, and bake at 2 degrees until the fish surface is dry.

I hope I can help you. Thank you.