Just take a look at the following recipe

Materials: 1 grass carp (carp and other other fish can also be used, about 1.5 pounds), 50 grams of parsley, 1 green bamboo shoot, 1 loofah (side dishes can be lotus root, dried tofu, cucumber, potato, etc. according to your preference)

20 grams of ginger, 100 grams of garlic, 100 grams of dried chili peppers, 20 grams of pickled peppers, and 15 grams of Sichuan peppercorns Gram, 2 tablespoons of Pixian Douban (30ml), 1 tablespoon of black bean paste (15ml), 1 tablespoon of soy sauce (15ml), appropriate amount of salt, 1 teaspoon of sugar (5g), a little chicken essence, 250ml of fresh soup, oil

Marinated fish seasoning: green onions, ginger slices, salt, cooking wine, chili noodles, pepper noodles, cumin powder, soy sauce, oil

1. Wash the slaughtered fresh grass carp and cut it off For the fish fins, use a knife to make cuts on both sides of the fish body, and then separate the fish parts along the fish bones so that the fish is divided into two halves and the backs of the fish are connected. Use green onion slices, ginger slices, 1 spoon (5ml) cooking wine and 1 teaspoon (5 Gram) of salt evenly spread over the fish body and marinate for 10 minutes.

2. Place the marinated fish on a baking sheet lined with tin foil, place onion slices and ginger slices, brush the fish body with oil and soy sauce, and sprinkle with chili powder, Sichuan peppercorn powder, and cumin powder. Bake in a preheated oven at 220 degrees for 20 minutes (you can take it out and brush it with soy sauce and oil in the middle).

3. Cut the ginger into minced pieces, cut the garlic into large pieces, remove the old celery leaves, wash and cut them into sections, chop the bean paste and pickled peppers into small pieces, peel the green bamboo shoots and cut them into hob pieces, peel and roll the loofah. Knife block.

4. Put 50 grams of oil in the wok, heat it to 50% heat, add minced ginger and garlic cloves and stir-fry until fragrant, add chopped Pixian watercress, pickled peppers and black bean paste and stir-fry until fragrant.

5. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, add fresh soup and bring to a boil. Add soy sauce, salt, sugar and chicken essence to taste.

6. Add the green bamboo shoots and celery and cook together. Once cooked, add the loofah and turn off the heat.

7. Remove the ginger and green onion from the grilled fish and put it into a deep basin (actually You can also put it into this deep basin from the beginning) and pour the garnishes on the fish

8. Place the fish with garnishes in the oven and bake at 200 degrees for 5 minutes.

9. Wash and heat the wok, add 2 tablespoons (30ml) of oil and heat until it is 50% hot. Add an appropriate amount of dried chili and Sichuan peppercorns and stir-fry until fragrant (be careful not to burn the Sichuan peppercorns and chili peppers). Pour over the grilled fish while it's still hot, garnish with coriander and serve.

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