Carp? Article 1
Potato? arbitrarily
Lotus root? arbitrarily
Green pepper? 1
Onions? 1
Ginger? 2 yuan
Garlic? 6 petals
Douchi? 1 small handle
Leek? 2 pieces
Oyster sauce? 1 spoon
Chicken juice? 1 spoon
Pixian bean paste? 1 tablespoon
Butter hot pot bottom material? 1 small piece
Spiced powder? arbitrarily
Pepper? arbitrarily
Pepper? arbitrarily
Cumin powder? arbitrarily
Chili powder? arbitrarily
Sugar? 1?o'clock
Salt? Proper amount
Cooking wine? 1?o'clock
Chicken essence? Proper amount
Chili granules? arbitrarily
Octagonal? 1?o'clock
Cooking oil? Proper amount
Exercise and Steps:
1. Carp is divided into two parts from the abdomen, and the back is connected, and washed. 2. Put some salt on both sides and inside for 10 minutes before washing.
3. Make several cuts on the back of the two-faced fish.
4. Add cooking wine, cumin powder, pepper powder, pepper powder, spiced powder, Chili powder, sugar, salt and chicken essence and marinate for two or three hours or longer. Double-faced fish should be wiped evenly on the back and inside.
5. Peel potatoes and cut them with a knife.
6, lotus root peeled and cut into thick slices.
7. Put it in clear water and sprinkle a little salt to soak it.
8. Pour more oil into the pot and heat it. Add some aniseed such as ginger, garlic, pepper and star anise to stir-fry for fragrance, then remove the ingredients and discard them, only taking oil.
9. Preheat the oven at 230 degrees for five minutes. Spread tin foil on the baking tray and put the fish back on the baking tray. Larger fish can be placed sideways. Brush with freshly fried oil.
10, sent to the middle layer of the oven, baked at 230 degrees for about half an hour. Take out the middle and brush it with a layer of oil to continue baking. If the fish is not cooked after 30 minutes, you can extend the roasting for a few minutes.
1 1. Prepare the ingredients while grilled fish. Cut onion into wide strips or shreds, chop ginger and garlic, cut green pepper into strips, chop bean paste with a knife, a small piece of butter chafing dish bottom material, appropriate amount of lobster sauce and pepper, and pour a spoonful of oyster sauce and a spoonful of chicken juice into the bowl.
12. Wash potatoes and lotus roots with clear water and drain. Pour more oil into the pot and heat it for seven or eight minutes. Pour potatoes and lotus roots into the fire and fry until cooked.
13, stir-fry until the potatoes and lotus roots are slightly yellow and half-cooked, remove and drain for later use.
14. Heat the remaining oil from the fish brush in the eighth step, add bean paste, butter base, minced ginger and garlic, lobster sauce and pepper, and stir-fry with red oil. If you like spicy food, you can add pickled peppers or dried peppers.
15, pour in oyster sauce and chicken juice, stir well, add onion and green pepper, stir for a while, add a little water and boil for a few minutes, and you can eat half.
16. Add fried potatoes and lotus roots to the remaining soup and stir well. Add cumin powder, spiced powder, pepper powder and chicken essence and stir well. Turn off the heating. You can add some vegetables you like here, such as konjac, celery, cucumber and lettuce.
17. Take out the grilled fish, pour half of the soup fried and scooped out in the above steps on the fish, and then pour the fried vegetables on it.
18, and send it back to the oven to continue baking for 5 minutes.
19, take out the baking tray, sprinkle with chopped green onion or coriander and serve!
Tips:
Fish can be grass carp, silver carp, Guizhou fish or carp. Relatively speaking, the thorns of Guizhou fish and carp are the best, and it is convenient to eat!
Vegetables are added according to your own taste. Celery, onion, potato and lotus root are all necessary side dishes, and konjac, lettuce, cucumber, xanthium sibiricum and soybean sprouts are all good choices.
Seasoned coriander and chives are essential. If you don't like coriander, don't eat it!
If my Chili powder and bean paste are spicy enough, put dried Chili, and if you like spicy, put more Chili segments, which looks better and is more spicy!
I broke off a small piece of butter chafing dish bottom material to enhance the flavor. If not, it can be omitted.
The shrimp in it was finished at noon, and the rest were thrown in and roasted together. Sure, you can put a little more if you like. Shrimp is best fried with potatoes!