Bashu grilled fish
Bashu grilled fish is a Sichuan dish. Today, it is made in an oven and improved from charcoal grilled fish. Different from grilled fish, it is more hygienic and healthier. This kind of grilled fish is shiny, fresh and tender, and the soup is delicious and spicy.
food
Snakehead 1 2 kg
condiments
Potatoes, cooking wine, salt, pepper, ginger slices, garlic seeds, bean paste, dried Chili segments, Chili powder, green and red peppers, onions, cauliflower and Flammulina velutipes.
1, clean up snakehead first;
2. Flower knives, pickled with cooking wine, salt, pepper and ginger for 2-3 hours;
3. Cut the ingredients into sections for later use;
4. Put the salted fish in the oven, bake at 2 10 for 30 minutes, then turn off the bottom heating gear and bake for another 5 minutes, so that the baked fish skin is more brittle;
5. After the fish is baked for 25 minutes, the side dishes can be fried. Put oil in the pan, add garlic seeds, bean paste, dried chili segments, chili powder, ginger slices and prickly ash into the pan, stir-fry until fragrant, then add potatoes, stir-fry for 2 minutes, then add green pepper, onion, cauliflower and Flammulina velutipes in turn, and stir-fry until it is 50% cooked.
6. Pour the fried side dishes directly into the baking tray of grilled fish, cover all the fish, and put them back in the oven to bake for 7 ~ 10 minutes;
7. Take out the grilled fish and plate it;