The materials that need to be prepared in advance are: 2 crucian carp, 200g konjac, dried bean curd 100g, 2 tablespoons of bean paste, onion 1 root, garlic 1 head, pickled pepper 1 block, 20g pickled pepper, celery 1 root and green onion.
1. Step 1, clean the fish, cut several knives and marinate with salt and cooking wine for 20 minutes.
2. Put the fish on the baking net and bake it in the oven. The temperature of the fire is 230 and the time is 20 minutes.
3. Then cut the ingredients and put them aside.
4. Take out the konjac and set it aside.
5. Heat the oil in the pot, add the dried beans and take them out.
6. Spread the foil paper on the plate and put the fish on it.
7. Heat oil in the pot, add aniseed, bean paste, pepper, pickled pepper and garlic and stir-fry until fragrant.
8. Add dried beancurd, konjac, salt, monosodium glutamate, chicken essence, white sugar and cumin powder and mix well.
9. Pour the fried side dishes on the fish and cover the fish.
10, put in the oven and bake with 220 primer 10 minute.
1 1, take it out when the time is up, so that the grilled fish is ready.