1 spicy grilled fish
read (through) the menu
4 octopus, 2 potatoes, 1 tsp salt, a little onion, a little ginger, a little black pepper, a tablespoon vegetable oil, 1 tsp seafood sauce, 3 tsps rice wine, a proper amount of cumin and a proper amount of Chili powder.
1. Needlefish is eviscerated and pickled with rice wine, salt, pepper, black pepper, onion and ginger slices.
2. Peel and slice potatoes, add oil, salt, black pepper, Chili noodles and cumin powder and mix well.
3. spread tin foil on the baking tray, oil it, spread potato chips, put it in the oven and bake at 200 degrees 15-20 minutes.
4. Mix cumin, pepper, pepper, sesame, seafood sauce, rice wine, edible oil, etc. Make a sauce and rub it on the pickled golden needle fish.
5. Put the golden needle fish on the potato chips and bake in the oven at 220 degrees 15-20 minutes.
Two portions of salted grilled fish
1 snapper, 1 potato, 1 onion, 1 lettuce, half carrot, half lemon, salt, 10g baking salt powder, grape seed oil, pepper and rosemary.
1. Cut the fish in half, remove the gills, and scrape off the black film in the belly of the fish.
2. Pour the baked salt powder into a bowl, add refined salt and ground pepper and smear it on the fish body and belly; Put the fish stalls on the baking net to "pickle"
3. Wash the potatoes, carrots and lettuce, peel and cut into pieces, slice the onion, pour the potatoes, carrots and lettuce into the pot for a little stir-fry, and shred the onion and pour it into the pot for stir-fry.
4, miscellaneous vegetables put tin foil baking tray, drenched with oil and salt, brush the oil on the fish.
5. Spread the fish skin flat on the miscellaneous vegetables, sprinkle rosemary and pepper, bake the baking tray in an oven preheated to 200 degrees for 30 minutes, take it out and brush it with oil. The grilled fish is topped with lemon juice.
3 spicy grilled fish
1 perch, 2 lotus roots, 2 garlic seedlings, 1 coriander, 1 celery, half onion, 5 slices of ginger, 1 star anise, 6 fennel seeds, 6 dried peppers, 1 teaspoon pepper,/kloc-
1. Cut the perch and slice the onion obliquely. Sliced ginger. Cut garlic sprouts, celery and coriander into pieces.
2. Heat the pan, put the oil in, and fry the bass skin with medium heat.
3. Slice the lotus root and cook it. Lay the lotus root flat on the bottom and put the fried fish on it.
4. Put onion, ginger, garlic sprout, coriander, celery, Pixian bean paste, dried pepper, star anise and fennel in the pan for frying fish, and stir-fry with soy sauce, cooking wine, sugar and salt.
5. Pour the fried seasoning juice into a container, spread it around the fish, put it in an oven at 200 degrees 10- 15 minutes, and sprinkle with the reserved coriander leaves.
4 assorted grilled fish
500g fish, potato 1, carrot 1, half an onion, appropriate amount of coriander, appropriate amount of barbecue sauce, appropriate amount of Chili powder and appropriate amount of vegetable oil.
1. Dice potato pieces, onion slices and carrots, put them into a basin, pour them into barbecue sauce, mix well, and then marinate.
2. Cut the fish from the abdomen, spread it with barbecue sauce and marinate for 30 minutes.
3. Spread tin foil on the baking tray, put the salted fish into the baking tray, and put potato pieces, carrot pieces and onion pieces on the fish.
4. Bake the baking tray in the oven 190 degrees for 20 minutes, oil it after baking, sprinkle with Chili noodles, bake it in the oven for 5 minutes, and sprinkle with coriander powder after baking.
5 fenjiang grilled fish
500g of carp, celery 1, onion 1, peanut 1, onion 1, appropriate amount of coriander, 20g of ginger, 20g of garlic, appropriate amount of cumin, appropriate amount of Chili powder, ribs sauce 10g, 45g of cooking wine, 20g of spicy beef sauce, etc. 5g of chicken juice, 5g of lobster sauce, 5g of salt, 5g of fermented bean curd (red) 10g, 5g of sesame oil, 50g of spice, 250g of clear soup, 2g of pepper, proper amount of fennel, proper amount of fragrant sand, proper amount of nutmeg, proper amount of cardamom, proper amount of cinnamon, proper amount of dried tangerine peel, proper amount of fragrant leaves and proper amount of star anise.
1. Scaled fish, sprinkle with cooking wine and salt and marinate for 20 minutes.
2. Cut the onion, onion and celery, slice the ginger and garlic, wash and cut the parsley, and chop the peanuts.
3. Preheat the oven to 230 degrees and bake the salted fish on the oiled grill for 5 minutes.
4. Brush sesame oil, cumin powder and Chili powder. The dosage is adjusted according to your own taste. Bake in the oven 10- 15 minutes.
5. Heat the wok with homemade spice oil, add ginger, garlic and onion to stir fry, add sauce, stir fry beef hot sauce and lobster sauce, spray wine, put down water, add chicken juice and oyster sauce, celery and sesame oil.
6. Put the grilled fish on a baking tray covered with onions, pour the cooked juice on the fish, and sprinkle with coriander and peanuts.
6 Zisu grilled fish
Perilla frutescens 10g, Carassius auratus 1g, 5g of crude salt, 2 tbsp of olive oil and 5g of black pepper.
1. Scrape fish scales and gills, remove internal organs, clean the fish, cut the fish in half, and dry the internal and external water.
2. Rub coarse salt and chopped black pepper evenly on both sides of the fish, put the fish on the shelf, marinate it for flavor, put tin foil on the baking tray, brush the tin foil with oil, and spread the salted fish into the baking tray one by one.
3. Sprinkle perilla leaves into the baking tray, preheat the oven to 200 degrees, put the baking tray in, and take it out when the fish is crisp and golden.
7 Douchi Spicy Grilled Fish
Grass carp 1, bean curd skin, lotus root 1, onion 1, ginger 1, garlic 3, bean paste 1, lobster sauce 1, coriander 2, red pepper 1.
1. Make several cuts on the surface of grass carp, add salt, scallion, ginger slices and cooking wine, and marinate; Brush the salted fish with oil and bake in the preheated oven 180℃ for ten minutes.
2. Take it out and replace it with a plate, brush it with oil and bake it for 15 minutes; Heat a pan, add oil, add bean paste and lobster sauce and stir fry.
3. After frying the fragrance, add the onion, ginger slices and garlic cloves and stir fry together; Stir-fry a few times, then add lotus root slices and shredded pork, continue to stir-fry, and add broth.
4. Stir-fry until cut, pour in and spread on the surface of the fish; Bake in the oven for ten minutes; Serve, sprinkle with coriander segments on the surface.
8 spicy lobster sauce grilled fish
2 pieces of perch, 2 tbsps of lobster sauce, ginger 1 0g, pepper 1 teaspoon, cooking wine 1 teaspoon, 3 cloves of garlic, 4 peppers, 2 tbsps of soy sauce, sugar1teaspoon and 3 shallots.
1. Cut the perch into sections, marinate with ginger slices, pepper and cooking wine, spread tin foil on the baking tray, and put the perch on it.
2. Preheat the oven to 200 degrees and bake for about 15 minutes. Prepare seasonings when grilled fish, and chop garlic cloves, lobster sauce and pepper respectively.
3. Pour the oil into the pot, pour the above seasoning, take a bowl of soy sauce and a little sugar, and pour it into the fragrant lobster sauce.
4. Take out the baking tray, pour all the seasonings on the fish, bake in the oven for about 5 minutes, and sprinkle with chives.
9 Vietnam citronella grilled fish
1 mandarin fish, 2 lemons, 4 lemons, a little mint, 2g salt, 5g pepper, 5g ginger 1, 5g ginger wine, 5g fish sauce 10g brown sugar, 5g barbecue sauce 10g salad.
1, kill the fresh fish and take out the internal organs.
2. Put the fish in a dish, add salt, white pepper, rice wine, fish sauce, soy sauce, barbecue sauce, ginger, ginger, mash, cut a green lemon, squeeze the juice, spread the seasoning evenly on the fish by hand, and let it stand and marinate.
3. Wash the citronella carefully, cut off the hard stem of citronella with a knife and put it into the fish belly. Cut the remaining green lemon in half, put it in the fish belly and close the fish belly.
4. Roll the fish bag with citronella leaves, sprinkle oil on the surface, sprinkle a little salt, sprinkle chopped mint, wrap it in tin foil, and bake it in an oven preheated to 200 degrees for 30 minutes.
10 Spicy Grilled Fish
2 bass, half broccoli, 5 millet peppers, 50g onion, appropriate amount of carved wine, black pepper, barbecue sauce, salad oil, salt, soy sauce, onion and ginger.
1. Wash the perch, gut it, chop off the fish head, slice the fish from the abdomen without cutting the back, and tilt it three times on each side of the fish.
2. Put the fish in the pot, add barbecue sauce, soy sauce, carved wine and onion ginger, and marinate for 2 hours.
3. Heat the pan, pour the oil, turn the heat down, put the fish in, fry each side for about 5 minutes, and blanch the broccoli.
4. Heat the pan, pour a little oil, add shredded onion and millet pepper, stir fry, add blanched broccoli, add a little salt, turn off the fire and sprinkle with black pepper.
5. Code the broccoli on the edge of the dish, lay the onion flat on the edge of the dish, arrange the millet pepper on the edge of the dish, code the fish on the edge of the dish, and sprinkle with black pepper.