The practice of roasting perch

1. celery is defoliated, washed and cut into pieces, red pepper is washed and cut into pieces, onion, ginger and garlic are washed and cut into pieces.

2. Scales, gills and internal organs of perch are removed and then washed. Make three diagonal cuts on both sides of the perch, and then marinate with salt and a little cooking wine for a while.

3. Pour the wide oil into the pot. When the oil temperature is about 50% hot, pat a proper amount of dry starch on the perch, fry it in a pot until both sides are golden, and take out and drain the oil.

4. Leave a little base oil in the pot, add onion, ginger, garlic and bean paste to stir fry, add celery powder and diced red pepper to stir fry, add cooking wine, steamed fish soy sauce, white sugar and appropriate amount of water to boil, and add perch to cook for 5 minutes.

5. Preheat the oven to 200 degrees, take a slightly larger piece of tin foil, put the perch in the middle of the tin foil, pour the remaining accessories on the fish, wrap the fish in tin foil, put it in the middle of the oven and bake for 5 minutes.

Cooking tips

1, like to eat spicy peppers will be more exciting;