[family grilled fish]
1. Wash fish scales and internal organs.
2. Wash the processed fish, then rub salt on the fish, sprinkle with Chili powder, cumin powder and cooking wine, and marinate for two hours.
3. Put the konjac strips, the old tofu pieces, the lettuce pieces and the bean sprouts into the pot together, and put them on a plate and cook them.
4. Put the fish in the oven and bake at 200 degrees for 50 minutes. 5. Put the oil in the pot. When the oil temperature is 50% hot, add garlic slices, ginger slices and pepper granules. Stir-fry and add bean paste, yellow light Chili sauce, soy sauce and soy sauce. Then add two liters of water, salt and monosodium glutamate.
6. Then put the grilled fish on the auxiliary materials, and finally pour the soup into the dish that has been poured into the auxiliary materials.
7. Stir-fry shredded onion, green pepper and celery in another oil pan and put them on the fish. The grilled fish is ready.
[Spicy grilled fish]
Ingredients: crucian carp
Exercise 1
Composition:
Crucian carp, pickled pepper, leek, salt, monosodium glutamate, pepper segments, dried Chili noodles, cumin, edible oil and onion.
Operating steps:
1. Chop pickled peppers and leeks and stuff them into the belly of crucian carp. Rub salt, monosodium glutamate, dried Chili noodles, cumin and cooking oil on both sides of crucian carp (cumin and cooking oil should be less, and it is best not to have too much oil flowing to the plate).
2. Put in the microwave oven, turn to medium heat and bake for 2 minutes. Take it out, sprinkle a layer of cumin, put it in the microwave oven 1 min, and sprinkle with chopped green onion. Serve!
Exercise 2:
Ingredients: 1 snakehead (carp, grass carp, catfish and other fish are also acceptable, 1.5kg or so).
Ingredients: 50g celery, potato 1, konjac tofu 1, 20g ginger, garlic 100g, dried pepper 100g, Chinese prickly ash 15ml, 2 tablespoons (250ml) Pixian watercress, and 65438 soy sauce.
Marinated fish seasoning:
Onion, ginger slices, salt, cooking wine, Chili noodles, pepper noodles, cumin powder, soy sauce and oil.
1. Wash the snakehead, cut off the fins, and then separate the fish parts along the bones, so that the fish is divided into two halves and the fish backs are connected. Then evenly spread the fish with onion, ginger slices, 1 teaspoon (5ml) cooking wine and 1 teaspoon (5g) salt, and marinate for10min.
2. Spread tin foil on the baking tray, brush it with oil, put the fish on it, put onion and ginger slices under it, brush the fish with oil and soy sauce, and sprinkle with pepper noodles, pepper noodles and cumin powder.
3. Bake in an oven preheated to 220 degrees for 20 minutes (turn the noodles once in the middle and brush the soy sauce and oil again).
4. Cut the potatoes into strips and fry them in the oil pan.
5. Add 2 tablespoons of oil to the wok, heat it to 50%, add Jiang Mo, garlic cloves and shallots, stir-fry until fragrant, and then add Pixian bean paste.
6. Stir-fry the red oil on low heat, and then add the dried peppers and pepper to stir fry. Add fresh soup to boil and season with soy sauce, salt, sugar and chicken essence.
7. Add the konjac tofu cut into strips and cook together. Add the fried potato chips and bring to a boil.
8. Remove the onions and ginger from the grilled fish and put them in a large plate. If not, use a baking tray. Pour the prepared side dishes and soup on the grilled fish, and then bake in the oven at 200 degrees for 5 minutes.
9. Finally, you can also burn 2 tablespoons of oil to 50% heat, add a proper amount of dried Chili and pepper, stir fry, and pour it on the grilled fish while it is hot.
[home-cooked grilled fish]
This fish is tender in appearance.
Practice steps:
1. Prepare the ingredients to be used, such as grass carp, bean curd skin, Flammulina velutipes, Chinese cabbage, cucumber, coriander and celery.
2. First remove the scales of grass carp, then clean them, then subtract the fins, and cut a hole in the fish at regular intervals!
3. Take a basin, put the processed fish in it, add yellow wine, add some salt, wipe it evenly and marinate it for fifteen minutes!
4. When the fish is ready, divide it into two sections!
5. Brush some oil on the tin foil, put the fish on it and brush the oil on the fish!
6. Sprinkle cumin powder on the fish, or put a little Chili powder and spread it evenly!
7. Take another tin foil, brush the fish on it, cover it on the fish, and fold it, just like the picture!
8. Put oil in the pot, put the wrapped fish in the pot, cover the pot, fry for fifteen minutes, turn the fish over and fry for about ten minutes!
9. Blanch the bean curd skin, Flammulina velutipes and Chinese cabbage, then take out the fried fish, remove the tin foil and put it on the plate!
10 Put the blanched Chinese cabbage in the bottom of the pot, put tofu skin, Flammulina velutipes, prepared fish, and put a little diced cucumber, celery and coriander!
1 1. Put oil in the pan, pour a little bean paste, stir-fry red oil, add chopped green onion, chopped green onion and garlic, add a little salt, add a proper amount of sugar, pepper and pepper powder, stir well and melt the seasoning!
12. Stir well, add a little water, boil and cook for another three minutes!
13. Pour the cooked soup on the fish, then boil it over medium heat and cook for another five minutes!
14. Sprinkle with chopped green onion and coriander.