Ingredients: Wuchang fish 1.

Accessories: oil 20ml, salt 5g, celery 40g, potato 180g, lettuce 120g, onion 80g, lotus root 80g, grilled fish material 1 bag, onion, ginger, garlic, pepper 10, coriander/kloc.

step

1. Remove viscera, gills and scales. From the fish body, wash it, break it along the fish head and belly to the fish tail, and cut off the big spines on both sides of the main fish bone from the inside, so that it can be placed flat on the baking tray and suitable for baking.

2. Cut the thick part of the fish back with an oblique knife, rub the fish inside and outside with ginger, then coat it with carved wine, white pepper and salt, and marinate for 20 minutes.

3. After the fish is salted, prepare side dishes, diced celery, sliced potatoes, lotus root, onion, lettuce, onion, ginger, garlic, coriander, chives and red and fresh peppers.

4. After the fish is salted, use kitchen paper to absorb water, preheat the oven, cover the baking tray with tin foil, brush with vegetable oil, put the fish flat inside and brush with vegetable oil. Put it in the oven and bake at 230 degrees for 20 minutes.

5. Take control of your time. When the fish is almost cooked, take it out of the pan, pour in about 25ml of vegetable oil, stir-fry peppers, take it out, and add onions, ginger and garlic to stir fry.

6. Add grilled fish and stir fry in red oil.

7. Stir-fry potato chips and lotus root chips first.

8. Potato chips and lotus root slices, until the color is about eight ripe, pour in clear water, add lettuce, onion and diced celery and stir fry a few times.

9. Take the roasted fish out of the oven for later use.

10. Leave some fried side dishes, and spread the rest evenly in a stainless steel plate prepared in advance.

1 1. Spread the grilled fish evenly on the side dish, and then spread the reserved part on the fish.

12. Decorate with chopped parsley, chopped shallots and chopped red and fresh peppers, and slowly heat the dishes on the induction cooker with minimal fire.

Second, roast the whole fish

Ingredients: 600g crucian carp.

Accessories: appropriate amount of oil, 5g of salt, 3 slices of ginger, 1 coriander, half onion, 2 onions, 3 cloves of garlic, cumin powder, dried Chili powder, pepper, red pepper 1, celery.

step

1. The materials are ready.

2. Put the salt and ginger into the finished fish and smear evenly.

3. Turn over and smear evenly and marinate for about half an hour.

4. Stir-fry the juice and add oil, pepper, onion and red pepper.

5. Pour the fried juice into a dish, add some cooked oil, and spread celery and coriander for later use.

6. Use charcoal fire at home. Sir, it's charcoal fire. Coat the marinated fish with a layer of cooked oil and put it in the grilled fish clip. In the process of roasting, you should keep turning over and smell the fish slowly.

7. When the fish is golden brown, it can be put into a plate, sprinkled with onions, roasted with charcoal fire and eaten at the same time.