First prepare a bass, wash the bass several times before changing the knife. Cut three slits on both sides of the fish with a knife, put ginger slices in the slits, pour some cooking wine and a little salt on the surface of the fish, wrap it in plastic wrap and put it in the refrigerator for 65,438+0 hours for pickling. In the process of pickling bass, we can prepare some side dishes first. The side dishes of grilled fish are not fixed, we can make them according to our own needs. I have prepared onions, bean sprouts, potatoes, millet peppers, peppers, celery, yuba and fried peanuts here. Ingredients: Chili sauce, onion, ginger, minced garlic, dried Chili, soy sauce, soy sauce, cooking wine, Chili noodles and cooking wine.
Wash the onion and cut it into pieces at will. Wash the potato and cut it into pieces of about 3 mm. Wash the pepper, yuba and celery and cut them into small rectangles. The remaining bean sprouts and fried peanuts are ready for use. Take out the marinated perch, and then sprinkle some black pepper, red pepper noodles and cumin powder on your body, the taste will be richer.
Then prepare a baking tray, wrap it in tin foil and brush it with oil. Put the fish in a baking pan (both sides of the fish should also be oiled) and bake at 200 degrees 15 minutes. In the roasting process, heat the oil in the pot, stir-fry the spicy sauce into red oil, then stir-fry the onion, ginger, minced garlic and dried Chili, then stir-fry the prepared side dishes in the pot, and then add appropriate amount of soy sauce and soy sauce to color the pot. At this time, the fish is also cooked. Spread the fried side dishes on the fish, sprinkle with sesame seeds, fried peanuts and some coriander as decorations, and a restaurant version of grilled fish will be ready.
That's all the topics in this issue. I wonder if you have learned it? If you want to know more about cooking, you can follow me.