1. Slaughter the fish, remove scales, gills and internal organs (these goblins let the fishmonger do it for you), wash it repeatedly, remove the black film from the belly of the fish, cut the fish in half from the belly, connect the backs, insert a flower knife on each side of the fish for 5-6 times, and then put it in a pot to roast Chongqing fish.

Add salt, lemon juice, soy sauce and ginger and mix well for 30 minutes.

2. Preheat the oven to 200 degrees. Brush both sides of the fish with salad oil, wrap it in tin foil and bake it in the oven 15 minutes. Then open the tin foil, brush with a little soy sauce and salad oil, bake in the oven for 10 minute, then sprinkle with cumin powder and Chili powder, and bake for 15 minute. The baking time depends on the temperature of my oven and the size of the fish. My oven temperature is low, the fish is thicker and the time is longer. Finally, observe the state adjustment according to the actual situation).

Let's get the dishes ready when grilled fish. Slice lettuce, mushrooms, peppers, coriander and shallots, wash bean sprouts and control water for later use;

4. Cook the bean sprouts in boiling water until they are nine minutes cooked, put them on a big plate, and then put the grilled fish on it; Production method (1 1 sheet)

5. Put oil in a hot pot, then add ginger and garlic to saute until fragrant, then add bean paste and stir-fry red oil, and then add chopped red pepper. Add mushrooms and lettuce, stir fry together, add boiling water and stew for 3 minutes, season with salt and chicken essence, and then immediately pour it on the grilled fish.