Fish yitiao

Put whatever vegetables you want.

Ingredients: pickled peppers (100g), dried red peppers (if you can eat spicy, put more), Pixian bean paste (two tablespoons), lobster sauce (a handful), pepper, pepper (if you like hemp, put more), fragrant leaves (two slices), star anise (one), edible oil (one).

The practice of home-cooked grilled fish (no oven version)?

Forgot to take pictures, just words! Marinate the fish with onion, ginger, garlic, wine and vinegar first, and leave it for half an hour (it is better to marinate it for a while). The rest of the time is ready to fry!

Cooking oil and lard are put into a pan, and pickled peppers, scallions, garlic cloves and ginger slices are stir-fried at 70% heat to give fragrance. Stir-fry pepper, pepper, dried red pepper and lobster sauce with low heat. When the fragrance of pepper is overflowing, put Pixian bean paste into the pan and stir-fry together, stir-fry red oil, add soy sauce, cooking wine and vinegar, add water, turn on high heat, add salt after the water boils, and add salt.

Now let's deal with the fish. Put the oil in the pot and fry the fish at 50% heat. There is no need to turn it over, it is easy to break. Just turn it over when you can shake it with the pot. Fry the fish on both sides until it is golden. When it is 80% ripe, it can be cooked.

Spread the prepared vegetables (lotus root slices, onions, bean sprouts, etc.) in the household barbecue plate, put the fried fish on it, pour the fried materials into the barbecue plate, and finally plug in the electricity! Super delicious!

Finally out of the pot!