Grilled fish is a special food that originated in Wuxi County, Chongqing, and developed in Wanzhou. It is a delicious and nutritious flavor snack. It combines three cooking techniques of pickling, roasting and stewing, and fully draws on the characteristics of Chongqing traditional cuisine and Chongqing hot pot materials.
The practice of roasting fish
Ingredients: fish 1 strip, lotus root 1 root, green bamboo shoots 1 root, proper amount of fungus, Chinese cabbage, onion, vermicelli (various boiled vegetables can be added according to personal taste).
Accessories: salt, spiced powder, cooking wine, Pixian hot sauce, lantern red pepper, onion, ginger and coriander.
1. Wash the fish first, cut it into two parts with a flower knife, and marinate it with salt, cooking wine and spiced powder.
2. Marinate the fish for a while, oil the baking tray, put the fish in the middle of the oven and bake at 200 degrees 15 minutes.
3. Wash the side dishes, slice or cut into pieces.
4. When grilled fish for the first time, put onions or cabbage under the baking tray. Then stir-fry other ingredients with Pixian Chili sauce. Cooking doesn't take long, but it needs baking. Then pour it on the fish and cabbage.
5. Stir-fry shallots, ginger and bell peppers in another pan and pour them on the side dishes in the baking tray (add more oil).
6. Put the baking tray in the oven again (put down a layer, otherwise it will be easy to paste), bake at 200 degrees for 20 minutes, and sprinkle with coriander.