Seasoning: vegetable oil 25g, salt 8g, coriander 2g, peanut kernel 100g, pickled pepper 20g, pickled ginger 1 slice, homemade chopped pepper 1 spoon, 8 dried peppers, pepper 1 spoon, cooking wine 5g, red oil 20g and coriander 65438+.

Practice steps:

1, grass carp cleaning

2. Remove the tendons from grass carp.

3. Cut a few knives on both sides.

4. Add proper amount of cooking wine, salt and homemade chopped pepper, cover with plastic wrap and refrigerate for 2 hours.

5. Prepare other materials.

6. Soak ginger and garlic into pieces, cut green onions into sections, cut pickled peppers into small pieces, and shred celery.

7. Put the peanuts in the middle layer of the oven, heat them up and down at 120 degrees, bake them for 10 minutes, and then peel them for later use.

8. Spread tin foil on the baking tray, and spread appropriate amount of onion, ginger and garlic.

9. Pour the right amount of oil into the pot, and add dried peppers and pepper to stir fry.

10, add pickled peppers and homemade chopped peppers, stir-fry until fragrant.

1 1. Sprinkle a layer of pickled pepper mixture on the fish, turn it over and put it in a baking tray with onion, ginger and garlic, pour in the remaining materials and sprinkle with onion, ginger and garlic.

12, put it in the middle layer of the preheated oven, 220 degrees, and bake for 40 minutes, brushing red oil in the middle.

13, add coriander and peanuts, brush with red oil and bake for another 5 minutes.

14, take out, sprinkle with coriander and serve.