Main ingredients: 450 grams of crucian carp, 60 grams of parsley, 4 dried chili
Ingredients: 2 grams of peppercorns, 2 star anise, 2 slices of cinnamon, 15 grams of garlic, Pixi County soybean paste 1 tablespoon, salt, pepper, 1/4 teaspoon, 1 teaspoon of vegetable oil, 1/2 teaspoon of sugar, 1 teaspoon of wine, 1/4 teaspoon of monosodium glutamate (MSG), 8 slices of ginger, onion 30 grams
Practice
Methods /p>
Step 1: Peel the garlic cloves, wipe the dried chili peppers with a clean, damp cloth, and rinse the parsley to control the water.
Step 2: Cut the parsley into inch pieces and shred the onion.
Step 3: Remove scales, gills, and guts from crucian carp and clean.
Step 4: Split the crucian carp from the abdomen with the knife down, connect the back, rub salt and pepper all over the fish and marinate for 5 minutes.
Step 5: Spread a layer of shredded onion on a plate and add 4 slices of ginger.
Step 6: Lay the marinated crucian carp flat on top of the onions and ginger, and pour 1 teaspoon of vegetable oil and a good pinch of salt over the fish to coat.
Step 7: Put the fish in the oven and bake at 200 degrees for 20 minutes.
Step 8: Heat a frying pan and sauté the garlic cloves and ginger.
Step 9: Add Pixian bean paste to the pan.
Step 10: Stir fry the red oil on low heat.
Step 11: Add the dried chili peppers and stir-fry until the peppers are slightly browned, add star anise and cinnamon.
Step 12: Add the parsley pieces and stir-fry briefly.
Step 13: Add sugar, cooking wine and a little water to the pot, cook over high heat for 1 minute, add monosodium glutamate and mix well.
Step 14: Remove the baked fish from the oven, pour the fried ingredients on the fish, put it into the oven at 200 degrees and continue to bake for 6-8 minutes.