Composition:

Carp 1, potato optional, lotus root optional, green pepper 1, onion 1, ginger 2, garlic 6, lobster sauce 1, chives 2, oyster sauce 1, chicken juice 1, and glutinous rice.

Cooking steps:

1. The finished picture is really delicious at close range!

2. The carp is divided into two parts from the abdomen without cutting, and the back connection is washed clean.

3. put some salt on both sides and inside, marinate for ten minutes before washing.

There are several wounds on the back of two-faced fish.

5. Add cooking wine, cumin powder, pepper powder, pepper powder, spiced powder, Chili powder, sugar, salt and chicken essence and marinate for more than two or three hours. Double-faced fish should be wiped evenly on the back and inside.

6. Peel the potatoes and cut them into strips.

7. Peel the lotus root and cut it into thick slices.

8. Put it in clear water and sprinkle a little salt to soak it.

9. Pour more oil into the pot and heat it. Add some aniseed such as ginger, garlic, pepper and star anise, stir-fry until fragrant, then remove the ingredients and discard them, only taking oil.

10. Preheat the oven at 230 degrees for five minutes. Spread tin foil on the baking tray and put the fish back on the baking tray. Larger fish can be placed sideways. Brush with freshly fried oil.

1 1. Put it in the middle of the oven and bake at 230 degrees for about half an hour. Take out the middle and brush it with a layer of oil to continue baking. If the fish is not cooked after 30 minutes, you can extend the roasting for a few minutes.

12. Prepare materials while grilled fish. Cut onion into wide strips or shreds, chop ginger and garlic, cut green pepper into strips, chop bean paste with a knife, a small piece of butter chafing dish bottom material, appropriate amount of lobster sauce and pepper, and pour a spoonful of oyster sauce and a spoonful of chicken juice into the bowl.

13. Wash potatoes and lotus roots with clear water and drain. Pour more oil into the pot and heat it for seven or eight minutes. Pour potatoes and lotus roots into the fire and fry until cooked.

14. Fry potatoes and lotus roots until slightly yellow and half-cooked. Take out and drain for later use.

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16. Pour in oyster sauce and chicken juice and stir well. Add onion and green pepper and stir for a while. Add a little water and boil for a few minutes, then serve half.

17. Add fried potatoes and lotus roots to the remaining soup, stir well, sprinkle with cumin powder, spiced powder, pepper powder and chicken essence, and turn off the heat. You can add some vegetables you like here, such as konjac, celery, cucumber and lettuce.

18. Take out the grilled fish, pour half of the soup fried and scooped out in the above steps on the fish, and then pour the fried vegetables on it.

19. Return to the oven and bake for 5 minutes.

20. Take out the baking tray, sprinkle with chopped green onion or coriander and serve!

Recipe tip:

1. The fish can be grass carp, silver carp, Guizhou fish or carp. Relatively speaking, the thorns of Guizhou fish and carp are the best, which are very convenient to eat and feast!

2. Vegetables are added according to your own taste. Celery, onion, potato and lotus root are all necessary side dishes, as well as konjac, lettuce, cucumber, broken ear root and soybean sprouts.

3. Seasoned coriander and chives are essential, and those who don't like coriander can be omitted!

4. If my Chili powder and bean paste are spicy enough, put dried Chili, and if you like spicy, put more Chili segments, which looks better and is more spicy!