Grass carp 1 (carp and other fish can also be used), celery 50g, green bamboo shoots 1, lotus root 1, mushroom bean curd skin (carrots, radishes, duck blood and potatoes can be used as side dishes according to their own preferences).

20g of ginger, garlic 100g, dried pepper 100g, prickly ash 15g, 3 tablespoons of Pixian watercress, soy sauce 1 tablespoon (65438+250ml), appropriate amount of salt, sugar 1 teaspoon (1.

Marinated fish seasoning: onion, ginger slices, salt, cooking wine, pepper noodles, cumin powder, soy sauce and oil.

Grilled fish practice:

1: Wash the slaughtered fresh grass carp, cut off the fins, cut the knife marks on both sides of the fish body with a knife, and then separate the fish parts along the fish bones, so that the fish is divided into two parts and the fish backs are connected (you can ask the store for help when buying fish). ) Wipe the fish evenly with onion, ginger slices, 1 teaspoon (5ml) cooking wine and 1 teaspoon (5 g) salt, and marinate for 20min.

2. Put the marinated fish in a baking tray covered with tin foil, pad with onion and ginger slices, brush with oil and soy sauce, sprinkle with pepper noodles, pepper noodles and cumin powder, and bake in an oven preheated to 230 degrees for 20 minutes (you can take it out in the middle and brush with soy sauce and oil again).

3: Cut ginger into Jiang Mo, cut garlic into large pieces, wash celery and cut into sections, slice green bamboo shoots and lotus roots, peel and cut into thick slices, wash mushrooms and cut into strips, and cut bean curd skin into wide strips.

4: Add oil to the wok, heat it to 50%, add Jiang Mo garlic cloves and stir-fry until fragrant, and add Pixian watercress, pepper and pepper to stir-fry until fragrant.

5: Add fresh soup (white water can also be used) to boil, and add soy sauce, salt, sugar and chicken essence to taste.

6: Add green bamboo shoots, celery and other side dishes to cook, and turn off the fire after a short break.

7: Sprinkle the fried seasoning and side dishes on the grilled fish.

8: Bake the grilled fish and side dishes in the oven at 200 degrees for 5~ 10 minutes.

9: Wash the wok and heat it, add 2 tablespoons (30ml) of oil to heat it to 50%, add appropriate amount of dried pepper and pepper to stir fry (be careful not to burn pepper and pepper), pour it on the grilled fish while it is hot, and decorate the grilled fish with coriander.