roast fish
Ingredients: 1 grass carp, vegetables, onion, ginger, garlic, cooking wine, dried red pepper and onion.
Start making: ① After the grass carp is scaled, cut open its belly, take out its internal organs, wash it, and cut several holes in the back of the fish with a knife to better pickle and roast it.
(2) Shred the onion, wash the vegetables and put them on the plate.
(3) Clamp the fish, bake in the oven and brush the barbecue oil twice.
(4) Spread the shredded onion in a rectangular dish, put the fish on the shredded onion after baking, and then pour the juice later.
⑤ Pour an appropriate amount of cooking oil into the pot, add the old oil and stir-fry until fragrant, then add the bean paste, pepper, dried pepper, onion, ginger and garlic, and stir-fry slowly.
6. Pour the stock into the pot, bring it to a boil, add salt, sugar, pepper, chicken essence, cooking wine, pepper oil and mashed potatoes, and pour it on the grilled fish after boiling.
⑦ Sprinkle some parsley, chopped green onion, mustard tuber and peanuts on it.
The secret of making grilled fish: ① The fish must be marinated in advance, otherwise the fish is not fragrant and smells fishy. (2) Never roast the salted fish directly, and air-dry it for 2 hours before roasting, so that the fishy smell will be more fragrant. (3) Just roast the fish until it is medium-cooked, and it will be old when it is fully cooked in cook the meat. Onions don't need to be fried, and bean sprouts and Flammulina velutipes can also be put in the bottom dish. Soup stock is made of bones. If not, you can use beer instead, which tastes better. 6 when frying seasoning, you must fry it, otherwise it will taste bad. Fish tastes best when cooked.
How to make old oil?
Ingredients: vegetable oil, lard, salad oil, butter, onion, ginger, garlic, pepper, lobster sauce, dried Chili, rock sugar, fermented grains, bean paste and carved wine.
Spices: star anise, cinnamon, Amomum tsaoko, tangerine peel, hawthorn, fennel, kaempferia kaempferia, bergamot, licorice, Pogostemon, Amomum tsaoko and clove.
Production method: ① Boil dried chilies in boiling water for 5 minutes, and then mash them.
② Pour vegetable oil, lard and salad oil into the pot, add onion, ginger and garlic, stir-fry until fragrant, and then take them out.
③ When the oil temperature is 40% hot, pour in seasonings such as dried chili and bean paste, stir-fry for half an hour with low fire, then add all seasonings and stir-fry for 40 minutes, then turn off the fire and let it cool.
(4) It is recommended not to stir fry with fire, otherwise it will be fried. After frying, it can be placed in a glass bottle or stainless steel bucket!