material

Ingredients: one carp with three scales, one potato, one eggplant and one pepper, one Pleurotus eryngii, half carrot, half onion, cauliflower and some vermicelli.

Seasoning: cooking wine, salt, steamed fish black soybean oil, pepper, onion, ginger slices, garlic slices, Pixian red bean paste, spicy black bean paste, pepper granules, dried red pepper and salad oil.

Garnish: Some coriander.

working methods

1. After the fish is cleaned, remove fishy smell, cut several knives on both sides of the fish, smear salt, cooking wine, steamed fish soy sauce and pepper on the belly of the fish, put onion slices, ginger slices and garlic slices on the top and bottom of the fish and the belly, wrap them with plastic wrap and marinate for more than half an hour;

2. Lay tin foil in the baking tray and put a layer of potato chips;

3. Split the salted fish from the abdomen, but don't split the back, as shown in the figure, buckle it on the potato chips;

4. Pour the seasoning of pickled fish into the plate, and remember to put some onions, ginger and garlic under the fish;

5. Cover with a layer of tin foil;

6. Preheat the oven up and down with hot air 190 degrees, and put the baking tray in the middle layer for about 25 minutes;

7. The process of grilled fish can be used as a side dish. Eggplant, pepper, Pleurotus eryngii, carrot and onion are all sliced;

8. Soak the wide powder with warm water in advance;

9. After the wok is heated, add a proper amount of oil, add two spoonfuls of Pixian red oil bean paste and two spoonfuls of spicy lobster sauce to stir-fry red oil;

10. Pour all the cut vegetables and stir well;

1 1. Add soft and wide powder and turn it evenly;

12. Add a proper amount of water to boil, turn to low heat for 3-5 minutes, and then turn off the fire;

13. Take the fish out of the oven and cook it basically;

14. Pour the fried side dishes into the baking tray and stir them evenly with chopsticks;

15. Cover with tin foil and bake in the oven 15 minutes;

16. Take it out and sprinkle with onion and shredded onion;

17. Put the oil in the wok, add the pepper granules and dried red pepper and stir-fry until fragrant;

18. Pour Chili and dried Chili on the grilled fish, decorate with coriander leaves, and you can eat.

skill

1. If the fish is salted in advance, it will taste better. Anyone who can cook fish knows this.

2. Split the fish and bake it more evenly and faster;

3. Stir-fry the side dishes first, and the taste is even;

4. If you put eggplant, you'd better cut it into bigger pieces. Mine is small. After baking, you can hardly see eggplant, it's all mud.

5. The fish has been marinated with salt and steamed fish sauce before. Both bean paste and lobster sauce have a certain salinity. There is no need to add salt in the later stage, and you can add some when cooking with heavy taste;

6. Side dishes can be matched casually, such as potatoes, lotus root slices, mushrooms, asparagus and magic Chinese cabbage. This time is just the season of potatoes, eggplant and peppers in Northeast China. Putting these is very grounded.