Ingredients: one Wuchang fish, half a catty of mushrooms, appropriate amount of cooking wine, appropriate amount of salt, seafood hot sauce 1 spoon, 2 spoons of bean paste, appropriate amount of dried pepper, onion, ginger and garlic, and appropriate amount of pepper powder.

working methods

1. The scales, gills and internal organs of Wuchang fish are removed, and the head and tail are removed. The fish is sliced along the spine and salted with a knife by making several straight crosses on the front. Marinate with salt, cooking wine, ginger slices and onion for a quarter of an hour.

2. Fry the fish head, fish tail and fish bones for a while, put them in the pot, add ginger slices and onion slices, and cook the soup for later use.

3. Grease the baking tray in the microwave oven and preheat it for 2 minutes. Put the pickled fish in the tray and bake it in grilled fish mode 15 minutes.

4. While grilled fish, stir-fry onion, ginger and garlic in a pot, add 1 tablespoon seafood hot sauce and 2 tablespoons bean paste, stir-fry until it is bright, add dried Chili segments and stir-fry for a while, add appropriate amount of fish soup, and add mushrooms to stir-fry after boiling, which can be used as ingredients.

5. Pour the ingredients into the baking tray, continue baking for 10 minute, sprinkle with pepper powder, decorate coriander and chopped green onion and serve.