1. Wash the perch, gut it, chop off the fish head, slice the fish from the abdomen without cutting the back, and tilt it three times on each side of the fish.

2. Put the fish in the pot, add barbecue sauce, soy sauce, carved wine and onion ginger, and marinate for 2 hours.

3. Heat the pan, pour the oil, turn the heat down, put the fish in, fry each side for about 5 minutes, and blanch the broccoli.

4. Heat the pan, pour a little oil, add shredded onion and millet pepper, stir fry, add blanched broccoli, add a little salt, turn off the fire and sprinkle with black pepper.

5. Code the broccoli on the edge of the dish, lay the onion flat on the edge of the dish, arrange the millet pepper on the edge of the dish, code the fish on the edge of the dish, and sprinkle with black pepper.

Assorted grilled fish

1. Dice potato pieces, onion slices and carrots, put them into a basin, pour them into barbecue sauce, mix well, and then marinate.

2. Cut the fish from the abdomen, spread it with barbecue sauce and marinate for 30 minutes.

3. Spread tin foil on the baking tray, put the salted fish into the baking tray, and put potato pieces, carrot pieces and onion pieces on the fish.

4. Bake the baking tray in the oven 190 degrees for 20 minutes, oil it after baking, sprinkle with Chili noodles, bake it in the oven for 5 minutes, and sprinkle with coriander powder after baking.

Douchi spicy grilled fish

1. Make several cuts on the surface of grass carp, add salt, scallion, ginger slices and cooking wine, and marinate; Brush the salted fish with oil and bake in the preheated oven 180℃ for ten minutes.

2. Take it out and replace it with a plate, brush it with oil and bake it for 15 minutes; Heat a pan, add oil, add bean paste and lobster sauce and stir fry.

3. After frying the fragrance, add the onion, ginger slices and garlic cloves and stir fry together; Stir-fry a few times, then add lotus root slices and shredded pork, continue to stir-fry, and add broth.

4. Stir-fry until cut, pour in and spread on the surface of the fish; Bake in the oven for ten minutes; Serve, sprinkle with coriander segments on the surface.

Spicy grilled fish

1. Cut the perch and slice the onion obliquely. Slice ginger. Cut garlic sprouts, celery and coriander into pieces.

2. Heat the pan, put the oil in, and fry the bass skin with medium heat.

3. Slice the lotus root and cook it. Lay the lotus root flat on the bottom and put the fried fish on it.

4. Put onion, ginger, garlic sprout, coriander, celery, Pixian bean paste, dried pepper, star anise and fennel in the pan for frying fish, and stir-fry with soy sauce, cooking wine, sugar and salt.

5. Pour the fried seasoning juice into a container, spread it around the fish, put it in an oven at 200 degrees 10- 15 minutes, and sprinkle with the reserved coriander leaves.

Zisu grilled fish

1. Scrape fish scales and gills, remove internal organs, clean the fish, cut the fish in half, and dry the internal and external water.

2. Rub coarse salt and chopped black pepper evenly on both sides of the fish, put the fish on the shelf, marinate it for flavor, put tin foil on the baking tray, brush the tin foil with oil, and spread the salted fish into the baking tray one by one.

3. Sprinkle perilla leaves into the baking tray, preheat the oven to 200 degrees, put the baking tray in, and take it out when the fish is crisp and golden.

Yanju grilled fish

1. Cut the fish in half, remove the gills, and scrape off the black film in the belly of the fish.

2. Pour the baked salt powder into a bowl, add refined salt and ground pepper and smear it on the fish body and belly; Put the fish rack on the grill? Pickling?

3. Wash the potatoes, carrots and lettuce, peel and cut into pieces, slice the onion, pour the potatoes, carrots and lettuce into the pot for a little stir-fry, and shred the onion and pour it into the pot for stir-fry.

4, miscellaneous vegetables put tin foil baking tray, drenched with oil and salt, brush the oil on the fish.

5. Spread the fish skin flat on the miscellaneous vegetables, sprinkle rosemary and pepper, bake the baking tray in an oven preheated to 200 degrees for 30 minutes, take it out and turn it over before brushing oil. The grilled fish is topped with lemon juice.

Grilled fish in sauce

1. Scaled fish, sprinkle with cooking wine and salt and marinate for 20 minutes.

2. Cut the onion, onion and celery, and slice the ginger and garlic.

Wash coriander, cut into sections and mince peanuts.

3. Preheat the oven to 230 degrees and bake the salted fish on the oiled grill for 5 minutes.

4. Brush sesame oil, cumin powder and Chili powder. The dosage is adjusted according to your own taste. Bake in the oven 10- 15 minutes.

5. Heat the wok with homemade spice oil and add ginger and garlic.

Stir-fry onion, add sauce and stir-fry, then add beef hot sauce and fermented soybean, spray cooking wine, put down water, add chicken juice and oyster sauce, celery and sesame oil.

6. Put the grilled fish on a baking tray covered with onions, pour the cooked juice on the fish, and sprinkle with coriander and peanuts.