Ingredients: silver carp, ginger, garlic, onion, cooking wine, salt, soy sauce, dried pepper, cumin, celery, bean paste, auricularia auricula, potato, Pleurotus ostreatus and coriander.
Exercise:
The first step is to clean all the ingredients, cut flowers on both sides of the silver carp, and then separate them along the fish bones, but the fish backs should be connected. Finally, add wine and salt, add ginger slices and shallots and marinate for 10 minutes or more.
Step 2, spread a layer of tin foil on the baking tray, pad it with onion and ginger slices, then put the pickled fish on it, brush it with soy sauce and cooking oil, sprinkle pepper noodles and cumin powder evenly, and finally put it in the oven for 20 minutes. Observe the inside of the oven at any time. If you think the fish is going to burn, you can take it out and add oil once.
Step 3, put a proper amount of cooking oil in a non-stick pan, then add garlic, ginger slices and onion slices to stir fry until fragrant, and then add dried Chili, pepper and bean paste to make red oil.
Step 4: After cooking the oil, add a proper amount of water to boil it, even better if there is fresh soup. After the water is boiled, add black fungus, potato chips and Pleurotus ostreatus, and then add soy sauce, salt, monosodium glutamate and a little sugar to taste.
Step five, pour the cooked soup and side dishes on the fish, and then bake in the oven for five minutes.
Step 6, when the fish is ready for the exam, continue to put oil in the hot pot, add dried Chili and pepper and stir-fry until fragrant. After the fish is out of the pot, add a proper amount of coriander and pour the boiled oil to eat.