Spicy grilled fish

·Ingredients: crucian carp, pickled chili peppers, leeks, salt, monosodium glutamate, dried chili noodles, cumin, cooking oil, green onions.

·Operation: 1. Chop the pickled peppers and leeks, stuff them into the belly of the crucian carp, and apply salt, MSG, dried chili powder, cumin, cooking oil (cumin and cooking oil) on both sides of the crucian carp It should be less, it is best not to have too much oil flowing on the plate)

2. Put it in the microwave, adjust the heat to between large and medium, and bake for 2 minutes. Take it out and then sprinkle a layer of garlic. Then, put it in the microwave and bake it for 1 minute, then sprinkle with chopped green onion and it is ready to eat

Grilled Fish Head King

·Ingredients: 2000 grams of silver carp.

Garlic (white skin) 200g green onions 100g ginger 100g salt 15g MSG 5g sesame oil 50g Huadiao wine 100g oyster sauce 100g fish sauce 100g sweet noodle sauce 50g chili sauce 75g white sugar 50 Appropriate amount of each gram.

·Features: Generous shape, delicious taste, charred skin, tender and smooth meat, fish, green onion, wine, garlic and soy sauce aroma integrated into one.

·Operation: 1. Remove the gills from the silver carp head and wash it, split the jaw part into a large fan shape with a knife, put it in a basin, add fish juice, and marinate with green onion and ginger for 2 hours.

2. Place the fish scalp side down in a baking pan, add garlic cloves, bake in the oven on high heat for 10 minutes, take out and brush with fish juice, green onion and pepper oil, cook over slow fire for 15 minutes, take out and brush with fish juice and oil. Then turn over, skin side up, and bake over high heat for 10 minutes until cooked. When the surface turns golden red, take it out, transfer it to a plate, and sprinkle garlic cloves around the fish head.

3. Serve with three dishes of vinegar-ginger juice, garlic juice, and pepper oil sauce as above

Grilled fish with scallion oil

·Ingredients: Jiaji Fish 500 gram.

30g chili (red, sharp), 300g cabbage, 300g radish.

10 grams of ginger, 2 grams of pepper, 3 grams of MSG, 50 grams of sesame oil, 100 grams of green onions, 50 grams of coriander, and 3 grams of salt.

·Features: Snapper, commonly known as "Gali fish" in southern Fujian and Taiwan. There are many varieties of this fish, with flat sides, thick scales, extremely mellow and delicious taste, rich in phosphorus, calcium, high protein and high nutritional value, making it a treasure among fishes;

·Operation: 1. Remove the bones from the belly of the cleaned fish, sprinkle pepper, salt and monosodium glutamate inside the belly and mix well with shredded onion, ginger and pepper;

2. Peel and cut the radish into large cubes , carve it into a fish mesh shape;

3. Cut some cabbage into thin strips and set aside for later use;

4. Take six large pieces of cabbage, lay them on a baking sheet, and put the fish on them , heat the oven to 204℃, put the fish in the baking pan, bake the fish for about 20 minutes until cooked, take it out;

5. Place the shredded cabbage on the bottom of the plate, place the grilled fish on it, and cover it all around Shredded onions, ginger, and chili peppers;

6. Heat the sesame oil until extremely hot, pour it on the fish and shredded onions, ginger, etc., cover it with a fishnet carved from radish, and garnish the color plate with coriander.

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2. The length of time for grilling fish should depend on the size of the fish. The sea bream in this dish weighs about 500 grams. In addition, seasonings should be avoided on the surface of the fish, otherwise it will ruin the aesthetics.