Materials:

Three scales (carp) 1060g, a bag of konjac blocks (250g), five cloves of garlic, 60g of ginger, 5 onions, onion 120g, celery 650g, bean curd skin 150g, lotus root 100g, and 30g of dried pepper. One teaspoon of pepper noodles, four teaspoons of cumin noodles, two teaspoons of cooking wine (pickled fish), 65438+ 0.5 teaspoon of salt (pickled fish), two teaspoons of soy sauce (pickled fish) and 200ml of hot water.

Exercise:

(1) Cut the bean curd skin into wide strips, cut the celery without leaves, and clean the konjac and cut it into thin slices for later use.

(2) Peel the lotus root, cut it into semi-circular pieces, add a spoonful of rice vinegar to the basin, and soak the lotus root for ten minutes.

(3) cut it like this.

(4) Wash the fish and cut the knife from the back.

(5) kitchen scissors and kitchen knives.

(6) Cut the fish like this, remove the internal organs and clean it.

(7) Double-sided fish body cutter.

(8) Fish with pickled vegetables: put the fish in a large pot, and add one third of onion, ginger and half of garlic.

(9) Add two spoonfuls of cooking wine and two spoonfuls of soy sauce.

(10) 1.5 tsp salt, evenly spread on both sides, marinate for at least half an hour, and arrange the side dishes in the meantime.

(1 1) Boil the water in the pot, bake the bean curd skin, konjac and celery for one minute respectively, take them out and drain them for later use. When blanching celery, add a few drops of oil to water.

(12) Drain celery, bean curd skin and konjac in water, shred onion, bake peanuts in advance, break dried peppers to remove seeds, and wash coriander. Remove the lotus root and drain it for later use.

(13) Cover the baking tray with tin foil, and lay all the onions and the remaining half of the ginger slices flat.

(14) Put the salted fish on the baking tray.

(15) Brush the fish with oil and preheat the oven by 2 10 degrees.

(16) Mix a bowl of spices, a spoonful of green pepper powder, three spoonfuls of dried Chili powder and four spoonfuls of cumin powder, and mix well.

(17) Mix the flour evenly and spread it on the front and back of the fish. This photo is missing.

(18) At this time, the preheating of the oven is over, fish is put in, the middle layer of the oven is fired at 2 10 degrees for 30 minutes, and the hot air circulation function of the oven is turned on at the same time.

The fish is roasting in the oven.

(20) When the fish is baked for 20 minutes, stir-fry the ingredients. Add more oil to the wok than usual, add the remaining garlic and ginger, and stir-fry half the shallots.

(2 1) Add dried pepper and pepper and stir-fry until the pepper turns red and shiny. Don't stir fry.

(22) Add three spoonfuls of Pixian bean paste.

(23) stir-fry red oil.

(24) Add the drained lotus root and stir fry slightly.

(25) Pour about 200ml of hot water.

(26) Add two spoonfuls of soy sauce and half a spoonful of soy sauce.

Two teaspoons of sugar.

(28) Add the bean curd skin and konjac, turn it evenly, cover the pot and cook for five minutes until a small amount of soup remains.

(29) Add celery and stir well before turning off the fire.

(30) At this time, the oven indicates that the fish is cooked. Take it out and have a look The skin is burnt.

(3 1) Pour the previously fried ingredients and soup on the fish and spread it out, leaving as much space as possible around the fish.

(32) Continue the oven, fire the middle layer at 2 10 degree, and bake for 10 minute.

(33) Finished product: after baking, sprinkle roasted peanuts and remaining shallots, and add coriander.

2, lobster sauce grilled fish.

Materials:

Qingjiang fish 1, celery 3, bean skin, salt, lobster sauce, bean paste, soy sauce, cooking wine, onion slices, ginger slices and garlic cloves 8.

Exercise:

(1) Prepare the ingredients.

(2) Disposal of fish viscera.

(3) Fish is marinated with onion, ginger, cooking wine, salt and soy sauce. The longer the marinating time, the more delicious it is.

(4) Brush the baking tray with thin oil with tin foil.

(5) If the fish is too big to fit in the baking tray, it can be divided into two parts and baked twice.

(6) Put the fish in the oven for 220 degrees 10 minute.

(7) Prepare side dishes when grilled fish.

(8) Dice celery, bean skin, potatoes and mushrooms.

(9) Stir-fry ginger slices, garlic cloves and Chinese prickly ash.

(10) Add mushrooms and stir fry.

(1 1) Add diced celery and stir fry.

(12) Add lobster sauce and stir-fry Pixian bean paste.

(13) Add potatoes, stir-fry bean skin, and add a bowl of water.

(14) Stir-fry the side dishes and cover the fish evenly. Bake in the oven at 200 degrees for 20 minutes.

3, home-cooked grilled fish.

Materials:

1 red perch, 3 dried peppers, half onion, half potato, half lotus root, right amount of Flammulina velutipes, 1 celery, 5 onions, 3-5 slices of ginger, 5 cloves of garlic, 2 tablespoons of bean paste, right amount of cooking oil, right amount of cooking wine, and about 10g of chafing dish base.

Exercise:

(1) Wash the fish and wrap the whole body with cooking wine, soy sauce, salt, chopped green onion and shredded ginger.

(2) The fish should be seasoned evenly inside and outside. Marinate for half an hour.

(3) Spread the marinated fish evenly with edible oil and honey for two years, put it on the shelf of the oven, and put a tray under it to hold the oil dripped during baking. The oven temperature is 225, and it is baked for 40 minutes.

(4) Start preparing the base material and side dishes. Dice garlic, slice onion, slice onion, slice ginger, slice pepper.

(5) Wash, peel, slice and rinse the lotus root.

(6) Peel potatoes, slice them and wash them.

(7) Wash the bean sprouts.

(8) Remove the root of Flammulina velutipes and wash it.

(9) Wash the mushrooms and tear them into strips.

(10) Wash celery and cut into pieces.

(1 1) Heat hot oil in a pot, 70% to 80% hot, and add garlic, onion and ginger slices.

(12) Add Chili, 2 tablespoons bean paste and a small hot pot. Reduce heat until the chafing dish bottom material melts.

(13) Stir-fry until the oil juice is exposed.

(14) Add the prepared vegetables, lotus root slices and potatoes and stir well. /kloc-After 0/0 minute, add bean sprouts, Flammulina velutipes, Lentinus edodes and celery, and continue to stir fry for about 5 minutes.

(15) After about 5 minutes, pour a bowl of hot water and cook for about 10 minutes.

(16) After about 40 minutes, the fish is cooked and the surface is brown.

(17) Take a tray and pad it with tin foil.

(18) Put the grilled fish on the tin foil.

(19) pour the fried dishes. Apply to and around fish.

(20) A small amount of soup is sprinkled on the fish.

(2 1) Bake in the oven again for 20 minutes. Bake at 225 degrees for ten minutes.