Ingredients: fish 1 strip, lotus root 1 root, green bamboo shoots 1 root, proper amount of auricularia auricula, Chinese cabbage, onion and vermicelli (all kinds of instant-boiled vegetables can be added according to personal taste) Accessories: salt, spiced powder, cooking wine, Pixian hot sauce, lantern red pepper and onion. First, wash the fish and cut it into two parts with a flower knife. Then stir-fry other ingredients with Pixian Chili sauce. Cooking doesn't take long, but it needs baking. Then pour it on the fish and cabbage. 5. Take another pot, add onion, ginger and sweet pepper, stir-fry until fragrant, and pour it on the side dish in the baking tray (put more oil). 6. Put the baking tray in the oven again (put down a layer, otherwise it will be easy to paste), bake at 200 degrees for 20 minutes, and sprinkle with coriander.

First, grilled fish is a dish. The main raw materials are fish, potatoes and tofu. It refers to a method of roasting first and then cooking to realize "one roasting and two stewing". Grilled fish is a special food that originated in Wuxi County, Chongqing, and developed in Wanzhou. It is a delicious and nutritious flavor snack. It combines three cooking techniques of pickling, roasting and stewing, and fully draws on the characteristics of Chongqing traditional cuisine and Chongqing hot pot materials.

In 2006, Chongqing-style grilled fish became popular in Beijing. In Guijie, Chongqing grilled fish surpassed the traditional spicy crayfish and duck neck and became the most popular dish in Guijie. Guijie has always been the vane of Beijing folk cuisine. However, in July, Beijing Huaxia Times published a series of articles in the form of unannounced visits, such as "The first grilled fish shop in Guijie recovered scraps and cooked dead fish overnight", pointing to the fishy smell in grilled fish. Grilled fish and oil recovery, food hygiene problems are prominent, and the scenery of grilled fish is greatly reduced. In fact, not to mention the problem of oil recovery, barbecue is not a healthy cooking method, but because it tastes delicious and is popular all over the country. Since you can't give up, you should learn a little about the nutritional collocation of food to make yourself closer to health while being delicious.

Third, when fish is roasted at high temperature, it will produce smoke and charred substances. Carcinogens were also found in the charred products of grilled fish. Generally, when grilled fish, the surface temperature is about 200℃~250℃, and the central part is about 100℃. There will be no problem at this temperature, but when it is baked into a burnt paste, the temperature has reached more than 400℃, which will cause variation. Roast beef and fried eggs have a similar situation. In fact, this kind of danger can be avoided by food collocation. It is a good choice to eat white radish puree and lemon together. This is because white radish contains a variety of enzymes, which can not only decompose starch and fat in food, but also decompose nitrosamines with strong carcinogenic effect and eliminate the carcinogenic effect of nitrosamines. In addition, both radish and lemon contain a lot of vitamin C, which can not only make the nutrition in a meal more balanced, but also prevent cancer. Grilled fish is high in calories, while radish is low in calories and rich in dietary fiber. After eating, it can promote gastrointestinal peristalsis and easily produce satiety. Therefore, eating more radish sauce when eating grilled fish can avoid excessive calorie intake and help to lose weight.