Materials:
Perch, cucumber, potato, onion, garlic, ginger, onion, white sesame, dried pepper, chafing dish bottom material, Pixian bean paste, oil and clear water.
Exercise:
Cut off the heads at both ends of the cucumber and cut into small strips.
Peel potatoes, wash them and cut them into strips.
Peel the onion, wash it and cut it into pieces.
Scrape the scales of perch, remove viscera and gills, wash the fish and separate the fish from the back.
Make two cuts in the thick part of perch meat with a knife, which is convenient for eating.
Put the perch on the baking tray, put it in the oven and bake at 230 degrees for 40 minutes. If there is no oven at home, you can also fry it. )
Roast until the fish is cooked and the skin is slightly crisp, then take it out.
Pour water into the pot, boil the water, and then blanch the chopped potato chips. Wait for the potatoes to boil for a minute or two before taking out the cooked potato chips.
Heat oil in another pan, add garlic and ginger and stir well.
After garlic is sauté ed, add 2 teaspoons of Pixian bean paste and half a piece of chafing dish base, stir-fry red oil, and then add water to the pot to boil.
Take another pot, put the sliced cucumber, onion and blanched potato chips in the pot, and finally put the grilled fish.
Pour the cooked soup into the pot filled with fish, heat it with high fire, and sprinkle the sliced red pepper and pepper granules on the fish noodles.
Heat oil in the pot, pour the hot oil on the pepper section and sprinkle with a little chopped green onion and white sesame seeds. This home-cooked grilled fish is ready, very appetizing and simple.