First of all, the practice of roasting fish with fire
material
Grilled fish, minced garlic, Chili powder, oil, soy sauce, chicken essence and onion.
working methods
1. Prepare minced garlic and Chili powder;
2. Stir-fry in hot oil 1, and fry fish pieces in low fire;
3. Spray raw chicken and onion!
Second, spicy grilled fish
material
Grilled fish, ginger, minced garlic, dried red pepper and chopped green onion.
working methods
1. First, wash the grilled fish and drain the water;
2. Cook the fish with hot oil under fire, stir-fry it slowly, and take it out for later use;
3. Add Jiang Mo and minced garlic to the remaining oil, stir-fry dried peppers, sprinkle with salt, pour in oyster sauce, soy sauce and chicken essence, cook a tablespoon of water to make juice, stew the fish under low heat, mix well and sprinkle with chopped green onion.
Third, grilled fish with green peppers.
material
Ingredients: dried small fish, green pepper, lobster sauce and garlic.
Seasoning: oil, salt and soy sauce.
working methods
1. Rinse the dried fish and soak it in cold water for about 20 minutes. Then drain the dried fish for later use.
2, green pepper, garlic cloves cut into broken rice, a spoonful of lobster sauce, set aside.
3. Heat the pan and drain the oil. Put the dried fish down and fry it. It is advisable to cook with low fire, and chopsticks are suitable for cooking tools. When the water in the dried fish evaporates almost, shovel the dried fish out of the pot with a spatula to drain the oil.
4. Leave the remaining oil in the pot, pour in the green pepper, garlic and lobster sauce and stir fry. Then put the dried fish down and stir-fry it a few times, add salt and soy sauce, and then filter out the oil from the pan.
Fourth, crispy grilled fish
material
Ingredients: grilled fish 400g Ingredients: red pepper 25g Seasoning: peanut oil 1 000g (actual dosage100g), cooking wine 50g, refined salt 5g, white vinegar 20g, monosodium glutamate1g, sesame oil 30g, ginger 30g, garlic seed 30g, garlic seed 30g.
working methods
1. Chop red pepper, onion, ginger, garlic and fresh perilla leaves evenly, and add refined salt, monosodium glutamate, white vinegar and sesame oil to make juice.
2. Put the pot on high fire, pour peanut oil and make it boil, then fry it in the fire until the fish becomes crisp, then pour a proper amount of juice into the pot, turn it over a few times, collect the juice and eat it.