Main ingredients: one crucian carp, 25 grams of celery, an appropriate amount of green onion, 30 grams of millet pepper, 20 grams of diced salted vegetables, 10 grams of garlic, 8 grams of ginger, an appropriate amount of cilantro.

Accessories: moderate amount of bean paste, 10 grams of cooking oil, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of cumin powder.

Roasted fish practice:

1, crucian carp wash clean, control the water. Or use kitchen paper to absorb the water.

2, the back of the fish with a knife to scrape a few mouths, appropriate amount of smear some pepper flour, salt, are not in the recipe, and then marinate. At least half an hour.

3, the baking dish laying tinfoil, tinfoil and then brush a layer of oil, to prevent baking for a long time. Carp underneath the body of the fish stick to the tinfoil.

4, at least half an hour marinating. The longer the marinade, the better the baked carp will be

5, prepare the filling while marinating the carp.

6, chili peppers, ginger, garlic, celery, coriander root chopped, and then beat with a food processor.

7, with the cooking machine to break up.

8: Break up the filling. Add diced pickles. Cumin powder, bean paste. Salt, monosodium glutamate, cooking oil and mix well.

9, mixed stuffing, filled with fish belly, fish ear. Fish back cut in the cut.

10, loaded fish belly.

11, can be loaded all loaded.

12, sent to the oven, upper and lower heat 200 degrees baking 30 minutes, depending on their own oven temperature, the size of the fish to decide.

13, out of the oven and then sprinkle a layer of cumin powder, chopped scallions. Millet pepper. Cilantro leaves can be decorated.