Roasted fish home practices are as follows:

Main ingredients: grass carp, onion, celery, tofu skin, soybean sprouts.

Accessories: hot pot base, bean paste, salt, sugar, light soy sauce, soy sauce, green onions, ginger, dried chili peppers, peppercorns.

1, a grass carp, buy when the store to deal with clean, and then cut the fish from the stomach or back, clean and then drain the water.

2, the fish head and tail are cut off, add salt, cooking wine, green onions, ginger coated evenly, time permitting can be marinated for 1 ~ 2 hours.

3, in addition to prepare some soybean sprouts, celery, onions and tofu skin, all processed, standby.

4, frying pan is hot, pour a little oil, oil is hot, the marinated fish put in, high heat frying until both sides of the golden brown, like fish skin a little bit of caramelized can be fried for a while. The head and tail of the fish should also be fried.

5, the fried fish out of the pan, the pan and add a little oil, and then into the green onions, ginger fried flavor. Then according to personal taste add hot pot base and bean paste fried red oil. Add 1 tablespoon of dark soy sauce, 2 tablespoons of soy sauce, moderate salt and a little sugar and stir-fry to get a fresh flavor. Then pour in the soybean sprouts and celery, turn the heat to maximum and stir-fry evenly.

6: Add the shredded onion and tofu skin, then add water, cover the pot and bring to a boil over high heat.

7: Put the fried fish in, cover the pot and cook over high heat for 2 minutes. Then add the dried chili and peppercorns, and drizzle in the hot oil to stir up the flavor.

8, and finally sprinkle some parsley to increase the aroma and color is done.

Roasted fish notes

1, choose fresh fish: choose live fish or fresh chilled fish. The appearance should be smooth, odorless, and scales intact. Eyes should be bright and gill flakes red.

2. Clean the fish: Rinse the fish with water and remove the guts and offal residue. Use a scale scraper to remove the scales from the fish. Be careful to maintain the integrity of the fish during processing.

3. Add flavor: You can make a few cuts on the fish to make it easier to taste. Seasonings such as salt, pepper and garlic can be sprinkled to make the fish more flavorful.

4, baking tools: choose a suitable baking tray or grill to prevent the fish from sticking and baking. You can put tinfoil on the grill pan for easy cleaning.

5. Control the heat: Preheat the oven or charcoal grill to ensure the temperature is appropriate. A medium-high temperature of 180-200 degrees Celsius is recommended for the oven, and the baking time is about 15-20 minutes depending on the size and type of fish.

6. Pay attention to flipping: Be careful when flipping the fish so that the flesh does not fall apart or stick to the baking sheet. You can use a spatula or clip to flip the fish to avoid ruining the appearance and texture of the fish.