Today, I will share with you a home-cooked method of roasting fish. Grilled fish refers to a method of cooking fish after roasting, which realizes one roasting and two stewing. It is a new revolution in the grilled fish industry. Most of the "grilled fish" mentioned now refers to Sichuan-style grilled fish.

Grilled fish, a special food originated in Wuxi, Chongqing, but developed in Wanzhou, is a delicious and nutritious flavor snack, which combines three cooking techniques: pickling, roasting and stewing, and fully draws lessons from the characteristics of traditional Sichuan cuisine and Sichuan-style hot pot. Let's share a home-cooked version for everyone, and friends who like it should learn it quickly.

Home-cooked grilled fish

1. First of all, let's prepare the ingredients and scrape a carp with clean scales. The type of fish can be selected according to your own taste. Cut the fish along the fish's spine, so that it is easier to mature. After removing the internal organs and washing the blood from the fish, gently cut a few knives on both sides of the fish to facilitate the taste.

2. Next, add 2g of salt, a little sugar, 2g of pepper and 1g of cooking wine to the salting basin to remove the fishy smell, sprinkle a few prickly ash, a handful of dried peppers and shallots to squeeze out onion juice, slice ginger together, and smear all the juice on the fish for 1 minutes.

3. Slice half an onion, put a handful of mung bean sprouts into a pot, cut a white onion into long segments, slice a piece of ginger, dice a few garlic, cut a few pickled peppers into rings and put them together for later use.

4. after the ingredients are ready, we start cooking, heat the pan to lubricate the oil, slide the pan, pour out the hot oil and add the cold oil, put the salted fish in the pan, don't turn the pan after the fish is put in the pan, and keep turning the pan to make the fish evenly heated. After the fish is heated, it will slowly roll up around, fry one side until it is yellow, then fry the other side slightly, fry the fish until it is golden on both sides, and then turn it upside down to control the oil.

5. Leave the bottom oil in the pan. When the oil is hot, sprinkle a handful of dried chilies, saute until fragrant, pour in the prepared side dishes and stir-fry quickly. After the side dishes are cut off, add 1 gram of salt for seasoning, turn on the high fire and stir-fry evenly. Then put the side dishes at the bottom of the baking tray.

6. Heat the oil in the pot. When the oil is hot, add a few green peppers and a handful of dried peppers, pour in the prepared small materials and stir-fry until fragrant. Add 5g of Chili sauce, stir to melt the Chili sauce, stir-fry the red oil, and pour in appropriate amount of water from the side of the pot to start seasoning.

7. add 2g of light soy sauce, 1g of cooking wine to remove fishy smell, 3g of light soy sauce to adjust color, 1g of salt, a little sugar and 1g of chicken powder, bring the soup to a boil over high fire, add the fried carp and cook for 2 minutes, so that the soup can penetrate into the fish.

after 8.2 minutes, take the pan, pour the fish and soup into the baking pan, sprinkle a little cumin and white sesame seeds, heat the oil in another pan, sprinkle a handful of pepper and a handful of dried pepper, stir-fry the pepper with a small fire, stir the oil on the fish while it is hot, and finally put the coriander and chopped green onion on the oven.

well, this spicy and delicious home-cooked grilled fish is ready, so friends who like it will try it at once.