Crucian carp, pickled pepper, leek, salt, monosodium glutamate, dried Chili noodles, cumin, edible oil, onion.

Exercise:

Chop pickled peppers and leeks, stuff them into the belly of crucian carp, and smear salt, monosodium glutamate, dried Chili noodles, cumin and cooking oil on both sides of crucian carp (cumin and cooking oil should be less, and it is best not to have too much oil flow on the plate).

Put it in the microwave oven, turn to low heat and bake for 2 minutes.

Take it out, sprinkle a layer of cumin, bake it in microwave oven for 1 min, then sprinkle with chopped green onion and serve!

Spicy grilled fish;

Materials:

Grass carp 1 (carp and other fish can also be used, about 1.5kg), celery 50g, green bamboo shoots 1, towel gourd 1 (lotus root, dried bean curd, cucumber, potato, etc. Can be used as a side dish according to your own preferences).

Marinated fish seasoning:

Onion, ginger slices, salt, cooking wine, Chili noodles, pepper noodles, cumin powder, soy sauce and oil.

Exercise:

1. Wash the slaughtered fresh grass carp, cut off the fins, cut both sides of the fish with a knife, and then separate the fish parts along the bones, so that the fish is divided into two halves and the fish backs are connected. Wipe the fish evenly with onion, ginger slices, 1 teaspoon (5ml) cooking wine and 1 teaspoon (5g) salt, and marinate 65433.

2 Put the marinated fish in a baking pan covered with tin foil, pad with onion and ginger slices, brush the fish with oil and soy sauce, sprinkle with pepper noodles, pepper noodles and cumin powder, and bake in an oven preheated to 220 degrees for 20 minutes.

3. Cut ginger into Jiang Mo, cut garlic into large pieces, wash celery to cut old leaves, chop bean paste and pickled pepper, peel green bamboo shoots and cut hob blocks, and peel loofah and cut hob blocks; Add 50g of oil to a wok, heat it to 50%, add Jiang Mo garlic cloves and stir-fry until fragrant, and add chopped Pixian watercress, pickled pepper and lobster sauce to stir-fry until fragrant; Stir-fry dried Chili and Zanthoxylum bungeanum, add fresh soup to boil, add soy sauce, salt, sugar and chicken essence to taste; Add green bamboo shoots and celery, cook together, cut off, add loofah, and turn off the heat;

4 Remove the shredded ginger from the roasted fish and put it in a deep pot, pour the side dishes on the fish, and bake the fish with the side dishes in the oven at 200 degrees for 5 minutes.

5 Wash the wok and heat it, add 2 tablespoons (30ml) of oil to heat it to 50%, add appropriate amount of dried and fried peppers (be careful not to burn peppers and peppers), pour it on the grilled fish while it is hot, and decorate with coriander. Serve.

Spicy fish;

Materials:

Silver carp, tofu, white radish, salt, pepper, yellow wine, soy sauce, Chili powder, pepper powder, chopped pepper, ginger, garlic, tomatoes and dried seaweed.

Exercise:

1. After the silver carp is cleaned, make two cuts on both sides of the fish and wipe them evenly with salt, pepper, yellow wine, soy sauce, Chili powder and pepper powder.

2, from the fish's abdominal cavity into the knife, split along the spine, do not cut off, but also mix well with the above seasoning.

3. Sprinkle ginger slices and onions on the baking tray and marinate for 15 minutes.

4. Wrap the fish in another piece of tin foil, preheat the oven and bake at 220 degrees for 20 minutes.

5. In the meantime, after putting oil in the pot, stir-fry Pixian watercress, chopped pepper, ginger, garlic, tomatoes and dried seaweed into red soup.

6. Add bright red pepper and water to boil.

7. Add tofu and white radish and boil.

8. When the radish is ripe, add cabbage, fish sauce and soy sauce until the cabbage is cut off (no salt is added, because there is a lot of salt in Pixian watercress and chopped pepper).

9. Take out the roasted fish, remove the tin foil covered on it, pour in the vegetables and soup, sprinkle the fish with Chili powder, garlic hot sauce and sesame oil, and bake in the oven for 5- 10 minutes.

Hot and sour grilled fish;

Exercise:

1, thawing fish, drying, adding salt, yellow wine and pepper for curing;

2. Peel and cook potatoes and cut them into small pieces; Cut the colored pepper into small pieces, wash the straw mushroom and remove the pedicle for later use;

3. Prepare tomato sauce and Chili powder (tomato sauce is made by myself and Chili powder is ground by myself) and mix well with cooking oil; [Gourmet China]

4. String the ingredients in turn, and apply the hot and sour juice on the string (also in the fish belly) with a small brush;

5. Preheat the oven and bake at 2 10 for 30 minutes, turning once in the middle. The baking time depends on the size of the fish.

Spiced grilled fish 1 flat fish, dip in cooking wine and a little salt for 30 minutes.

2. Draw a flower knife on the fish and fill the belly with onion, ginger and garlic.

3. Spread tin foil on the baking tray and put flat fish on it. [Gourmet China]

4. Apply seasoning (seasoning: pure tomato sauce, sweet and spicy sauce, Laoganma Douchi, vinegar, cooking wine, sugar, a little salt, salad oil, stirring).

5. Spread green pepper and shredded red pepper. Wrap the tin foil and put it in the furnace 15 minutes.

6. Turn over and bake 15 minutes.

7. Open and spread seasoning and bake for 5 or 6 minutes (time depends on the size of the fish, flat fish is suitable for baking). Then, stir fry the sauce.

A. Prepare onion (twice), ginger, minced garlic, green pepper and red pepper, a little lobster sauce and a proper amount of sauce (too strong).

B) Add blending oil, stir-fry a little chopped green onion, stir-fry fermented soybean and press it into powder, then add 1 ingredient in turn, add a little water, stir-fry and cook until fragrant, then stir-fry chopped green onion, and finally collect the juice with starch, and add salt and sugar (if you like sweetness, you can add more).

C. stir-fry until the bright sauce is full of color and flavor, and pour it on the fish when eating.

Spicy grilled fish;

Materials:

Grass carp 1, potato 1, 200g of tofu, 4 mushrooms, 8 mushrooms, 2 celery, half an onion, 2 green peppers, 0/00g of bean sprouts100g of coriander.

Seasoning:

Onion 1, ginger 1, garlic 2, Pixian bean paste 50g, dried red pepper 20g, pepper 1 0g, cooking wine 1 0g, soy sauce, cumin powder 1 and pepper/kloc-0g.

Exercise:

1. After the fish is thoroughly cleaned, cut it from the abdomen as a whole or cut it. I cut off one side of the big thorn in my back with scissors, so that the fish became a big piece and connected with my back. My baking tray was a little small, so I cut off the fish head. If the baking tray is big enough, I won't have to cut my head.

2. Turn the fish over, cut a few knives obliquely on the back, coat the whole fish with cooking wine, salt and pepper, and then marinate it with ginger slices and onion segments in a container for 30 minutes.

3. Spread ginger slices and onion slices in the baking tray, put the marinated fish, brush the fish with oil and soy sauce, sprinkle cumin powder, add some ginger slices and onion slices, and bake in the oven at 200 degrees for 20 minutes.

4. Pour the oil into the pot, add onion and Jiang Mo until fragrant, then add Pixian bean paste, dried pepper and pepper.

5, after the fragrance, according to the cooked side dishes, put the side dishes: potatoes, mushrooms, mushrooms, tofu in boiling water for a few minutes.

6. Add bean sprouts, celery, red peppers, onions and garlic cloves and stew for a while.

7. Take out the fish after baking for 20 minutes, pour the fried side dishes into the baking tray and continue baking for 5 minutes.

8. Sprinkle coriander when eating.

It tastes unparalleled!

Roasted carp;

Raw materials:

Carp, yellow wine, chopped pepper, shredded ginger, pepper, two slices of lemon, salt and oil.

Exercise:

1, wash the carp, remove the scales on the surface, and put some salt inside and outside the fish;

2. Coat the pan with a thin layer of oil, put the fish in the pan and fry for 2 minutes on each side;

3. Coat the side and abdomen of the fish with yellow wine, chopped pepper, shredded ginger and pepper, put two lemons on the surface and wrap them tightly with tin foil.

4. Preheat the oven for 220 degrees and bake it up and down for 20 minutes;

5. Uncover the tin foil and eat it. After the squid is roasted, the meat itself will be oily, and it tastes really good with chopped pepper and lemon.

Spiced cumin grilled fish; Raw materials:

Fish, salt, Jiang Mo, cooking wine, pepper, soy sauce, honey, spiced powder, cumin powder, sliced onion and ginger.

Exercise:

1, clean the fish, make two cuts in the back, and sprinkle salt, Jiang Mo, cooking wine, pepper and other seasonings to massage the fish to make it tasty;

2. Fill the fish belly with onion slices and ginger slices to remove fishy smell;

3. Brush the fish with soy sauce, honey and sauce, evenly sprinkle with spiced powder and cumin powder, and preheat in the oven 180℃;

4. Put the fish on the baking net in the middle layer of the oven, and put a baking tray on the bottom layer of the oven to catch the dripping grease;

5./kloc-bake at 0/80℃ for about 20-25 minutes, turn over, brush the surface with sauce, sprinkle with cumin powder and spiced powder, and bake at 200℃ until the fish surface is dry.

I hope I can help you. Thank you.