Ingredients: grass carp,

Materials: rice cake 150g, bean curd skin 1, cauliflower 1, lotus root 1, coriander 1, Pleurotus ostreatus and Pleurotus ostreatus 1, 5 bamboo shoots, onion 1. It doesn't matter what you like to eat anyway. The above is for reference only.

Seasoning: salt, chicken essence, sugar, cooking wine, soy sauce, light soy sauce, sesame oil, Chili powder, cumin powder, black pepper powder, ginger powder, Chili powder, fragrant leaves, dried Chili, pepper, honey, edible oil and seasoned lobster sauce.

Steps:

1, wash and drain the grass carp first, and remember to cut off all the fins on the fish, otherwise it will burn easily when roasting. Remove the head (clean the head and separate it). Pull a few knives on the fish's back, preferably a flower knife (convenient to eat). Unfortunately, my knife is too blunt, so I can only pull an ordinary one, and it will take half a day. Then the fish is pulled out according to the middle spine, so that the whole fish is unfolded into a plane. Then you have to marinate the fish first. Put the fish in a container, and pour in seasonings such as salt, chicken essence, white sugar, cooking wine, soy sauce, soy sauce, sesame oil, Chili powder, cumin powder, black pepper powder, ginger powder, Chili powder and fragrant leaves. Slowly put it in the same way, it is best to wipe the fish once to fully help the fish taste and marinate for 20-30 minutes.

2. When pickling fish, you can wash all the ingredients, cut them and put them on a plate for later use. Spread the washed leek evenly on the baking tray covered with aluminum foil and wait for the fish. The pot is hot, add some ginger slices and stir-fry until fragrant. Actually, it should be better to add some scallion, but I forgot it today. Put the fish head down and fry for a while, pour some cooking wine, then cover the pot with water and cook for 10 minutes. At this time, adjust the oven to 180 degrees and preheat it for 5- 10 minutes. It's almost time to cook. Pour the soup into a container for later use, and marinate the fish head in a marinated fish dish. Anyway, we can't throw fish heads during the Chinese New Year. We'll bake them together later.

It's about time. Pick up the fish, sprinkle cooking oil on the fish, then sprinkle some honey on the fish, and finally put sesame oil on it. Ok, put the fish on the waiting leek (it can remove the fishy smell and keep the water of the fish). At first, it is best to stick the fish on the baking tray with its back. Put the baking tray in the middle layer of the preheated oven, and the temperature will last 180 degrees. The upper and lower floors are heated at the same time, and the oven is timed for 25 minutes. Remember to take out the baking tray and turn the fish over in the middle. Now I know why I said it's best to put the fish back at first, because it needs to be turned over in the middle. Finally, the fish comes out with its back facing outwards, which looks better, and the taste of the fish is more convenient after adding side dishes. Anyway, the grilled fish eaten outside is put like this. I think this should be true.

4. After the fish is roasted, clean the pan, heat it, pour in some cooking oil, stir-fry with garlic cloves, add onion and stir-fry, then slowly add cauliflower, rice cake, Pleurotus ostreatus, lotus root slices, coriander, bamboo shoots and bean curd skin, stir-fry all the time, pour in some cooking wine and continue to stir-fry, and add appropriate seasoning and soy sauce to Douchi according to your own taste. Pour in the freshly cooked fish head soup, according to your own weight, neither too soup nor too dry, because these will be poured on the grilled fish, which will help the grilled fish to taste and grasp it yourself. Finally, add salt (more than usual, because grilled fish won't be so salty) and chicken essence, and don't fry it too well, it's almost enough.

5. Ha, time is up! Take out the grilled fish and pour in the fried ingredients. You'd better pour the soup evenly, so it tastes better. Ok, put it in and bake for 2-3 minutes, add some coriander and you're done! !