A Spicy Grilled Fish

1. Wash the seabass, cut off the internal organs, chop off the head, cut the fish from the abdomen, open it, leave the back part uncut, and cut off the head. Lean three knives on each side of the fish;

2. Put the fish in a basin, add barbecue sauce, light soy sauce, Huadiao wine, onions, and ginger, and marinate for 2 hours;

3. Heat the pan, pour in oil, turn to low heat, add the fish, fry for about 5 minutes on each side, and blanch the broccoli;

4. Heat the pan, pour in a little oil, and put Add shredded onions and millet peppers, stir-fry, add blanched broccoli, add a little salt, turn off the heat, and sprinkle with black pepper;

5. Arrange the broccoli on the edge of the plate, and add the onions Spread it flat on the plate, arrange the millet peppers on the edge of the plate, place the fish on the plate, and sprinkle with black pepper.

Two Assorted Grilled Fish

1. Cut potatoes, onion slices, and carrots into cubes, put them in a basin, pour in barbecue sauce, mix well, and marinate;

2. Cut the fish from the belly, smear with barbecue sauce, and marinate for 30 minutes to absorb the flavor;

3. Cover a baking sheet with tin foil, place the marinated fish in the baking sheet, and add potato and carrot pieces. , put the onion slices on the fish;

4. Put the baking sheet into the oven at 190 degrees for 20 minutes. After baking, pour oil, sprinkle with chili powder, put it in the oven and bake for 5 minutes, and sprinkle with it after it is baked. Minced coriander.

Spicy Grilled Fish with Three Black Beans

1. Cut the surface of the grass carp a few times, add salt, green onions, ginger slices and cooking wine, then marinate; brush the surface of the marinated fish with oil and put it on the Bake in a preheated 180-degree oven for ten minutes;

2. Take it out and change it to a plate, brush it with oil and bake for another fifteen minutes; heat the pot, add oil, add bean paste and black bean paste Stir-fry;

3. Stir-fry until fragrant, add green onions, ginger slices and garlic cloves; stir-fry for a few times, add lotus root slices and Qianzhang shreds, continue to stir-fry, and add broth;

4. Fry until cooked and pour in, spread on the surface of the fish; bake in the oven for ten minutes; take it out and sprinkle coriander segments on the surface.

Four Spicy Grilled Fish

1. Cut the sea bass into slices and slice the green onions diagonally. Slice ginger. Cut garlic sprouts, celery, and coriander into sections;

2. Heat a pan, add oil, and fry the sea bass skin side down over medium heat;

3. Slice the lotus root and cook, flatten the lotus root. Spread on the bottom and put the fried fish;

4. In the pan for frying the fish, add onions, ginger, garlic sprouts, coriander, celery, Pixian bean paste, dried chili peppers, star anise, and fennel and stir-fry until fragrant. , add light soy sauce, cooking wine, sugar, and salt to taste;

5. Pour the fried sauce into a container, spread it around the fish, put it in the oven at 200 degrees and bake it in the container for 10-15 minutes, and sprinkle it out of the oven. Serve with reserved coriander leaves.

Grilled fish with five perillas

1. Scrape the scales and gills of the fish, remove the internal organs, clean the fish, cut it in half, and wipe dry the inside and outside;

2. Rub both sides of the fish evenly with coarse salt and crushed black pepper. Place the fish on the rack and marinate until it tastes delicious. Place a piece of tin foil on the baking sheet, brush the tin foil with oil, and place the marinated fish one by one into the baking pan;

3. Sprinkle the perilla leaf fragments into the baking pan, preheat the oven to 200 degrees, put the baking pan in, and bake the fish until it is crispy and golden. Take it out.

Six-salt baked fish

1. Cut the fish body in half, remove the gills, and scrape the black membrane inside the belly of the fish;

2 , salt baking powder into a bowl, add refined salt and ground pepper and apply it to the fish body and inside the belly of the fish; spread the fish on the grill net to "marine";

3. Potatoes and carrots , wash, peel and cut the lettuce into cubes, slice the onion, put the potato cubes, carrot cubes, and lettuce cubes into the pot and fry briefly, pour the onion shreds into the pot and stir-fry;

4. Put the miscellaneous vegetables in tin foil In a baking pan, pour oil, sprinkle with salt, and use a brush to smear the oil on the fish body;

5. Spread the fish skin flat on the mixed vegetables, sprinkle with rosemary and pepper, and place in the baking pan Preheat the oven at 200 degrees for 30 minutes. Take it out and flip it over halfway through and brush with oil. Grilled fish drizzled with lemon juice.