Ingredients: crucian carp, pickled pepper, leek, salt, monosodium glutamate, dried Chili noodles, cumin, cooking oil and onion.

Exercise:

Chop pickled peppers and leeks, stuff them into the belly of crucian carp, and smear salt, monosodium glutamate, dried Chili noodles, cumin and cooking oil on both sides of crucian carp (cumin and cooking oil should be less, and it is best not to have too much oil flow on the plate).

Put the fish in the microwave oven, turn to medium heat and cook for 2 minutes.

Take it out, sprinkle a layer of cumin, bake it in the microwave for 1 min, then sprinkle with chopped green onion and eat!

Detailed version:

Ingredients: fish, ingredients: onion, garlic, ginger, leek (onion can also be used), coriander, seasoning: salt, chicken essence, cooking wine, Chili powder, cumin powder, black pepper powder, honey, salad oil, and most importantly, Laoganma Douchi.

Process is relatively simple, Cheng Xian said:

1. Choose your favorite fish. We like to eat perch. Wash and drain. Cut the fish in the middle and let the whole fish spread out, just like eating out. Make a few cuts on the back of the fish to make it tasty, and don't cut it too deep, otherwise it is not convenient to turn over. 2. Pour the cooking wine on the fish, coat the Jiang Mo, and then coat the whole fish with salt, black pepper, cumin powder and Chili powder. You can discredit anything you like anyway. Marinate a hazelnut. About 20 minutes, let it taste.

3. Use the time of marinating fish, peel a garlic and cut an onion. Wash leeks. Take out the baking tray and wrap it evenly with tin foil. I use aluminum foil. This can not stick to the baking tray, and is also convenient for cleaning. Spread the washed leeks on a baking tray covered with tin foil for later use.

4. Preheat the oven 180 degrees for 5 minutes. Put the pickled fish on the paved leek, pour the salad oil, and coat the skin with honey. Ok, you can start baking. /kloc-the temperature of 0/80 degrees is about 20-25 minutes, and you turn over once in the middle. Add some seasoning.

5. Stir-fry garlic and onion in oil, add Laoganma Douchi and stir-fry, add a little water, and finally add chicken essence. Be careful not to drink too much water or collect the marinade too dry. Finally, it is best to cover half the fish when pouring it on the fish, so that the fish is more delicious. 6. After the fish is out of the pot, pour all the toppings of 5 into the fish, and finally add some coriander as an ornament, and you're done.