2.? Peel the lotus root, cut it into semi-circular pieces, add a spoonful of rice vinegar to the basin, and soak it in the lotus root for ten minutes.
3.? Cut like this
4.? Wash the fish and cut it from the back.
5.? Kitchen scissors and kitchen knives are used together.
6.? Cut the fish like this, gut it and clean it.
7.? Two-sided fish body cutting knife
8.? Marinated fish, fish in a big pot, add one third of shallots, ginger and half of garlic.
9.? Add two spoonfuls of cooking wine and two spoonfuls of light soy sauce.
10.? 1.5 tsp salt, evenly spread on both sides, marinate for at least half an hour, and tidy up the side dishes during this period.
1 1.? Boil the water in the pot, blanch tofu skin, konjac and celery for one minute respectively, remove and drain for later use.
When blanching celery, add a few drops of oil to the water.
12.? Celery, bean curd skin and konjac are all blanched and drained, onion is shredded, peanuts are baked in advance, dried peppers are broken to remove seeds, and coriander is washed. The lotus root will be fished out and drained for later use.
13.? Spread tin foil on the baking tray, and lay all the onions and the remaining half of the ginger slices flat.
14.? Put the salted fish on the baking tray.
15.? Brush the fish with oil, and then preheat the oven by 2 10 degrees.
16.? Mix a bowl of spices, a spoonful of green pepper powder, three spoonfuls of dried Chili powder and four spoonfuls of cumin powder, and mix well.
17.? Mix the powder evenly on the front and back of the fish. This photo is missing.
18.? At this point, after preheating the oven, put the fish in, fire the middle layer of the oven for 2 10 degrees for 30 minutes, and turn on the hot air circulation function of the oven at the same time.
19.? Fish are roasting in the oven.
20.? When the fish is roasted for 20 minutes, stir-fry the ingredients. Add more oil to the wok than usual, add the remaining garlic and ginger on low heat, and stir-fry half the shallots until fragrant.
2 1.? Stir-fry dried peppers and prickly ash until the peppers turn red and show their fragrance. Don't fry them.
22.? Add three spoonfuls of Pixian bean paste.
23.? Stir-fry red oil
24.? Add the drained lotus root and stir-fry it slightly.
25.? Pour in about 200ml of hot water.
26.? Add two spoonfuls of soy sauce and half a spoonful of soy sauce.
27.? Two teaspoons of sugar
28.? Add bean curd skin and konjac, turn well, cover the pot and cook for five minutes until a small amount of soup remains.
29.? Add celery and stir well before turning off the fire.