1. 1. Slaughter the fish, remove the scales, gills and internal organs (these goblins let the fishmongers do it for you), clean it repeatedly, remove the black membrane in the belly of the fish, and cut the fish into two parts from the belly. Half, connect the back, then cut 5-6 knives on both sides of the fish, then put it in a basin, Chongqing grilled fish

Add refined salt, lemon juice, soy sauce, ginger and mix well, season for 30 minutes. 2. Preheat the oven to 200 degrees. Brush both sides of the coded fish with salad oil, wrap it with tin foil and bake on the upper shelf of the oven for 15 minutes. Then open the tin foil and brush it with a little soy sauce and salad oil, put it in the oven and bake for 10 minutes, then sprinkle with cumin powder and chili powder and bake for 15 minutes. (The baking time depends on the temperature of your oven and the size of the fish. Mine The oven temperature is low, the fish is a little thicker, and it takes a little longer. Finally, adjust according to the actual situation). 3. While the fish is grilling, we will prepare the dishes. Cut the lettuce into strips, tear the mushrooms into strips, cut the peppers into strips, chop the cilantro and chives, wash the bean sprouts and drain them and set aside; 4. Soak the bean sprouts in boiling water until they are about nine minutes cooked, put them on a large plate, and then roast them Put the fish on top; preparation method (11 photos) 5. Heat oil in a pan, then add shredded ginger and garlic and sauté until fragrant. Add bean paste and stir-fry red oil, then add chopped red pepper. Add the mushrooms and lettuce and stir-fry together, add boiling water and simmer for 3 minutes, add salt and chicken essence to taste, then pour it on the grilled fish. (When it’s cold, you can place the plate directly on the induction cooker and heat it up when eating.)