Pepper: 0.5g

Dried chili pepper: 0.5g

Garlic: 30g

Wild chili pepper: 3g

Bean paste: 10g

Spicy sauce: 10g

Salt: 20g

Cumin: 0.8g

Raw flour: 30g

Oyster sauce: 1 tbsp

Recipe features:

Pepper, dried chili peppers, bean paste, garlic, hot sauce popping incense added to the broth and boil, poured over the fish grilled to 80% maturity can be.

The fish is charred on the outside and tender on the inside, and the more you heat it up in a casserole dish while serving it, the wilder it gets.

Making steps (6)

1, Anhui fish 2 pounds washed, cut two sections with salt 20g, cumin powder 0,8g, 30g of cornstarch marinated for 1 day, and then into the oven, baked at 180 degrees for 10 minutes, about 8 mature, in a casserole dish;

2, another hot pot, under the pepper 0.5g, dried chili 0.5g, garlic 30g, wild pepper 3g, bean paste 10g, 30g of hot sauce;

3, put down the stock, cook 1 tbsp chicken broth, 1 tbsp salt, 2 tbsp sugar, 1 tbsp oyster sauce to taste, and then add blanched Brussels sprouts, cucumber, and mixed mushrooms;

4, the soup boiled and drizzled on the grilled fish;

5, another empty pot, put down the red oil, dried chili peppers and popped;

6, drizzled on the fish to complete the meal, and serve in the casserole dish while it is heating side to eat.