How about the home version of grilled fish? My answer is: there are two ways of grilled fish. One is the grilled fish we eat in restaurants, the grilled fish with soup and vegetables, and the other is the grilled fish we eat in barbecue stalls. Most of the grilled fish eaten in restaurants are fried in oil before cooking. When cooking at home, you can use an electric baking pan to cook it, or you can cook grilled fish delicious.

= = = = Family version of grilled fish = = = =

Prepare ingredients: carp, bean sprouts, coriander, lotus root slices, fungus, fried peanuts, onion slices, garlic, ginger slices, cooking wine, starch, bean paste, soy sauce, salt and monosodium glutamate.

Production method:

1. Scaled carp, cleaned gills and internal organs, cut a small mouth behind the fish head 1 cm to find fishy lines and remove fishy lines. Then slice the fish from the tail and cut it in half. Chop off the fish head and open it. Cut a flower knife every 2 cm from the small mouth of the fishline on the fish. The whole fish is covered with flower knives. Put the fish in a small pot, pour in the salt, add the cooking wine to the onion, grab the ginger slices and marinate for 20 minutes.

2. Wash and drain bean sprouts, celery and lotus root slices for later use. Celery needs to be cut into sections. Soak the fungus in advance, wash it and tear it into small pieces. Boil the water in the pot and blanch the fungus again. Slice garlic and chop bean paste for later use. Pour the right amount of salad oil into the pot, add the onion, stir-fry the garlic slices, add the watercress and stir-fry, and pour the right amount of soy sauce. Finally, add a proper amount of water to boil.

3. After the water is boiled, put in all the vegetables, wait until the pot is boiled again for 3-5 minutes, take out all the vegetables and put them on the plate. First, put the pickled carp head into the pot and cook for 10 minute. Preheat the electric baking pan and add a proper amount of salad oil. When the oil is hot, add carp and fry until golden on both sides. First, take out the fish head, put it on a plate and set it. Then put the fish in the pot and cook for about 5 minutes. Drain the soup left in the pot, add proper amount of monosodium glutamate, and thicken the fish with water starch. Sprinkle with fried peanuts. Those with coriander can be decorated with some coriander.

Tip: 1. There are a little more steps in home cooking, but it avoids the waste of oil in cooking. If you fry fish at home, you need to chop the fish bones in the middle into sections to avoid deformation when frying fish. Salt is only used when pickled fish, because there is bean paste in the soup, which is salty. You don't have to put any more salt.

2. Grilled fish generally use grass carp and carp. You need to remove the fishing line before you do it. The longer this fish is stewed, the better it tastes, unlike the shorter the steaming time of perch, the more tender it is. Stew for a while to make carp or grass carp more tasty. When frying fish in an electric baking pan, you can't put the head and the body together. Because the fish head is hard, you can't fry the fish when you turn off the electric baking pan.