Grass carp, soybean sprouts, shallots, scallions, ginger, coriander, fried peanuts, celery, Pixian bean paste, dried red pepper, Yongchuan douchi, garlic seeds, beer and cumin powder.

1, one grass carp, cut back, cut with a knife, add salt and marinate with chicken essence 10 minute.

I peeled the fish head and bones and cooked them into soup.

3. Use the time to cook soup and pickled fish to deal with side dishes.

4, pepper and green onions cut into small pieces, garlic chopped with a knife, not too broken (I heard that the taste of the shot is different from the cut garlic) ginger slices.

5. Brush the marinated fish with a little vinegar (vinegar can not only remove fishy smell, but also prevent fish skin from sticking to the pan), then preheat the electric baking pan for 2 minutes, and brush a little salad oil on the upper and lower plates.

6. Bake for about 5 minutes, and brush each side with a layer of oil. (The oil brushing frequency can be changed according to the actual situation. Generally, it is best to brush it twice, the first time when the fish is roasted to 5-6 maturity, and the second time when it is almost ripe, so as to ensure that the fragrance of oil can fully enter the fish. Bake quickly with an electric baking pan (about 2-3 minutes), then sprinkle with cumin powder and bake lightly on the upper plate.

7. Heat the oil in another pot, add a proper amount of Pixian bean paste and stir fry, then add onion, ginger, garlic, lobster sauce and pepper to stir fry, and finally add celery and a little cooked fish soup to boil.

8. Preheat the electric baking pan, brush a little oil, stir-fry the bean sprouts slightly, sprinkle with shredded onion, put the fish on, then pour in the cooked seasoning juice, sprinkle with coriander and peanuts, add half a can of beer (the beer can remove the fishy smell, and the baked fish is delicious), and finally add the cooked fish soup. (Other side dishes can be added if you have spare time. ) Because the baking tray of the electric baking pan is shallow, so