1. Prepare all the ingredients for the grilled fish. We choose common perch and prepare appropriate amount of onion, ginger, garlic, carved wine, barbecue sauce, soy sauce, onion, millet pepper, broccoli, black pepper and edible salt.

2. First, deal with the fish. Wash the perch, gut it, chop off the head, slice the fish from the abdomen without cutting the back, and insert three knives diagonally on each side of the fish.

3. Put the processed perch into a basin, then add barbecue sauce, soy sauce, carved wine and onion ginger in turn, spread it evenly, and then let it stand and marinate for about 2 hours.

4. After washing the pan, heat the pan on high fire, pour the oil, turn to low heat, put the fish in, fry each side for about 5 minutes, and blanch the broccoli.

5, the pot is hot, pour a little oil, add shredded onion, millet pepper, stir fry, add cooked broccoli, add a little salt, turn off the fire and sprinkle with black pepper.

6. Code the broccoli on the edge of the dish, lay the onion flat on the edge of the dish, arrange the millet pepper on the edge of the dish, code the fish on the edge of the dish, and sprinkle with black pepper.

The second paragraph: hot and sour grilled fish

1. Prepare all ingredients, taking snakehead as the main ingredient, then prepare auxiliary seasonings such as soy sauce, bean paste, soybean sauce, pepper, edible salt, dried pepper, pepper, ginger slices, cooking wine, onion, coriander, star anise, minced garlic and edible salt, and then prepare side dishes such as auricularia auricula, bean sprouts and sour bamboo shoots according to your own preferences.

2. After the ingredients are ready, the main fish should be treated. Remove viscera and gills from the fish, wash and cut it open from the abdomen, wash and shred it with sour bamboo shoots, and wash and drain the mung bean sprouts. Pour in a spoonful of cooking wine and a spoonful of salt, rub the fish body, back and abdomen with your hands, and marinate for 10 minute.

3. Put a proper amount of oil in a hot pot, add pepper, dried pepper and star anise to saute, put the fish in a baking tray covered with tin foil, brush the fried oil on both sides of the fish with a brush, preheat the oven to 220 degrees, put the fish in the middle layer and bake for 15 minutes. At this time, prepare the fish-covered dish, heat the remaining oil, add the chopped ginger and garlic, and add it after fragrance.

4. Stir-fry for one minute, then add pepper, 1 spoon of soy sauce, one spoon of Pixian bean paste and 1/2 tablespoons of soy sauce, stir-fry until it is evenly poured into a bowl of semi-clear water to boil, take out the grilled fish, put in raw mung bean sprouts, evenly pour the fried sour bamboo shoots, and bake at 220 degrees in the middle layer of Galanz oven for 8 minutes.