Grilled fish is a special delicacy originated from Wanzhou, Chongqing. In the process of spreading, it combines the three cooking techniques of pickling, roasting and stewing, and fully draws on the characteristics of traditional Sichuan cuisine and Sichuan hot pot ingredients. It is the best taste A unique and nutritious snack.

Ingredients

Wuchang fish, salt, cooking wine, onions, ginger, garlic, red pepper, oyster sauce, light soy sauce, sugar, chicken essence, sugar

Steps and Method

1. Cut the fish in half and cut it, add chives, ginger, salt, sugar, cooking wine and marinate for 15 minutes.

2. Cut garlic, red pepper and onion and set aside.

3. Heat the wok, add a little base oil, add minced garlic and garlic juice and stir-fry until fragrant, add a little Pixian bean paste, red pepper, chives, stir-fry over low heat to produce red oil.

4. Add oyster sauce, light soy sauce, sugar, salt, chicken essence, and prepare a piece of tin foil to spread the garlic.

5. Wrap the fish in tin foil, put it in a preheated oven at 200 degrees, and bake for about 20 minutes. The grilled fish is ready.