Material: 2 pieces of Cai Yun sculpture. Accessories: mushroom, carrot, ginger, garlic, celery, bergamot, dried pepper and water bamboo.
Seasoning: 2 tablespoons of salt, wine, sugar, barbecue sauce and Pixian bean paste, and proper amount of chicken essence.
Practice: 1. First cut the fish from the belly position to the back position, then take out the internal organs and clean them, then add salt, cooking wine and barbecue sauce to marinate them evenly for 2 hours.
2. Cut the bergamot, water bamboo and carrot into small pieces, wash the fungus and slice the ginger.
3. Preheat the oven. I choose 2 10 degree, and the roasting time is about 30 minutes (this increases or decreases according to the size of the fish). Put the fish with Chinese sauerkraut on a deep plate (brush less oil at the bottom of the baking tray to prevent sticking), and pour the sauerkraut juice on it.
4. Put it in the middle of the oven and bake until the fish is slightly yellow and cooked.
5. While grilled fish, start frying accessories. Add garlic, ginger, dried Chili and bean paste to a hot pot and stir-fry until the fragrance is overflowing. Then add all the auxiliary materials, add a little water, soy sauce, sugar, cooking wine and salt, and simmer for a few minutes.
6. Then pour it on the grilled fish (spread evenly), continue to put it in the middle layer of the oven, and bake at 180 degrees for about 5 minutes.
Braised sparerib in sauce
Ingredients: ribs seasoning: barbecue sauce (of course, you can also put it according to your own taste) honey.
Practice: 1. Put the ribs in a container, add a proper amount of sauce-flavored barbecue sauce, a little water and honey, and put them in the refrigerator for one night (turn them over to make them taste even).
2. Take tin foil (with frosted surface and big enough to be completely wrapped without leaking juice) and put a rib, then pour a little marinade, fold it in half and wrap it tightly, and then put the processed tin foil into a baking tray.
3. Preheat the oven 180 degrees, bake for about 40 minutes, open it (carefully, scald it), and then brush the marinade on the surface again. The oven will be OK in about 5- 10 minutes.