Ingredients: pomfret, potato, carrot, cauliflower stalk, onion, ginger, garlic, pepper, coriander, cooked peanuts, etc. (Other fish will do, too. Use the fish at home in an emergency. )

Seasoning: cooking wine, salt, soy sauce, pepper, bean paste, seafood sauce, salad oil, corn starch, Chili oil and pepper oil.

Practice steps:

1. Clean the pomfret, use a knife on both sides, and grab it evenly with salt, cooking wine, soy sauce and white pepper for later use. Jellyfish is said to be a frozen product, which is more suitable for hoarding goods at home. The single weight is about 600 grams, and a meal has just been finished.

2. Take dry starch from both sides of salted fish. Starch doesn't need to be too thick, just stick a layer. I directly carry the fish with one hand and rub starch on the fish with the other hand, which will not waste starch and make it everywhere, so it is easier to operate.

3. Pour the oil from the pan and heat it. Fry the fish with starch in the pan. In traditional grilled fish, salted fish is roasted on the grill first, and then stewed in a box oven with sauce and ingredients. It is inconvenient for us to do this at home. It is also good to fry the fish first.

4. Take out the fried fish and drain the oil for later use.

5. Chop onion, ginger, garlic and pepper for later use, and prepare seafood sauce and red bean paste.

6. Carrots, potatoes and vegetable pedicels for ingredients are cut into strips with thick little fingers.

7. Heat the oil in the wok, add the minced onion, ginger and garlic, stir-fry the seafood sauce and red bean paste,

8. Then add the vegetable strips and stir fry, add a bowl of water and season with salt, white pepper and soy sauce.

9. Take a suitable deep baking pan, put the fried fish, fried vegetables and soup in the baking pan, preheat the oven 200 degrees in advance, and bake the fish and vegetables together 15 minutes. This roasting process is equivalent to a slow stew process, and the fish and soup are completely integrated, and the taste is very good.

10, when grilled fish, we chop up coriander, shallots and peppers. After the fish is roasted, put a piece, add a little fried peanuts, drizzle with Chili oil and pepper oil, and eat while it is hot. It is very beautiful.

Say a few more words:

The process of grilled fish in the oven is equivalent to slow stewing, but it is more delicious than stewing, because at the same time, the tubes in the oven are also baked at high temperature, and the taste of the finished product is definitely different from that of stewing.

After the grilled fish is roasted, you can also sprinkle cumin and pepper, and it tastes good.