raw material

10 Carassius auratus, 1 section of scallion, 5g of ginger, 8 cloves of garlic, 2 scallions, dried pepper and pepper.

condiment

Material A: 3 tablespoons of cooking wine, salt and pepper.

Material B: 3 tablespoons of vegetable oil, 3 tablespoons of Chili sauce, 1 tablespoon of cumin powder and chicken essence.

working methods

1: Slice the onion, shred and dice the ginger, dice the garlic to make garlic, slice the onion, and chop the dried red pepper and pepper.

2: Wash the crucian carp and cut a few knives on the back.

3: Mix material A with onion, shredded ginger, garlic, dried red pepper and chopped pepper, put them in a fish tank and marinate for 20 minutes.

4: Add vegetable oil to the pot, add garlic and ginger and stir-fry until fragrant.

5: Add chopped green onion and material B in turn, stir-fry into sauce, and put it in a bowl for later use.

6: Heat the oil in the pot and fry the salted fish in the pot.

7: fry while frying, then turn over and fry for seven or eight minutes.

8. String the fish with bamboo sticks, then brush the sauce on both sides of the fish and put it on a baking net covered with tin foil.

9: Put the fish in the oven, put it in the middle layer of the oven, bake at 180 degrees for about 20 minutes, and turn over halfway.