Material: grass carp (about 2kg)

Accessories: bamboo shoots, lotus root, cauliflower, onion, celery, red pepper, kelp, coriander (white radish, potato, luncheon meat, mushrooms, bean skin), fried peanuts.

Seasoning: dried Chili, pepper, Chili noodles, cooking wine, lobster sauce (Laoganma lobster sauce), star anise, cinnamon, fragrant leaves, onion, ginger, garlic, salt, chicken essence, sugar, soy sauce and pepper.

Production method:

1, grass carp washed, divided into two parts from abdomen to head, and connected back. Marinate the fish with salt, cooking wine, pepper noodles, pepper onions, ginger slices and garlic cloves (turn on the oven and preheat it to 200 degrees in advance).

2. Put the fish in the baking tray, put them in the oven with gloves, and bake them up and down for 15 minutes.

3. Slice the bamboo shoots, cut the lotus root into full moon slices, cut the cauliflower into small petals, cut the onion quickly, cut the celery obliquely into inches, cut the red pepper kelp into diamond pieces, and cut the parsley into inches.

4. Add a little fried pepper and dried pepper, add onion, ginger slices and garlic cloves, add aniseed cinnamon and fragrant leaves, add onion, bamboo shoots, lotus root slices, cauliflower and kelp, add Laoganma Douchi (if you can eat spicy food, put less) and add a little Tonga salt and kelp.

5. Take the fish out of the baking tray with gloves, pour the fried ingredients on the fish and pot, and then bake in the oven for three minutes (let the flavor of various ingredients and soup blend with the grilled fish).

6. Take out the grilled fish with gloves and sprinkle with fried peanuts and coriander.

Punch! ! !