Accessories: salt, five-spice powder, cooking wine, PI County hot sauce, lantern red chili pepper, green onions, ginger, cilantro
1. first fish clean, knife, split into two pieces, with salt, cooking wine and five-spice powder marinade a little.
2. Fish marinade for a while, in a baking dish with oil, put the fish on, put the oven in the middle layer, 200 degrees baked for 15 minutes.
3. Wash and slice or dice the side dishes.
4. fish first baked, the onion or cabbage spread to the bottom of the baking dish. Then use the Pixian hot sauce to fry the other ingredients, do not have to fry too long, but also baked. Then pour to the fish and cabbage above.
5. Another pan, the onion and ginger and lantern chili pepper stir-fried, poured into the baking dish on the side dishes (more oil Oh).
6. Put the baking dish into the oven (put a layer down, otherwise the top is easy to paste), 200 degrees baked for 20 minutes, sprinkle cilantro on the good.
Fish, salt, ginger powder, cooking wine, pepper, soy sauce, honey, five-spice powder, cumin powder, sliced green onions, ginger.
Practice:
1, the fish clean up the back of two cuts, sprinkle salt, ginger powder, cooking wine, pepper and other seasonings to the fish to do a little massage, so that it is flavored;
2, in the belly of the fish to fill with sliced green onions and ginger slices used to deodorize;
3, soy sauce, honey, adjusted into a sauce brushed with the fish and sprinkled evenly on the five-spice powder, cumin powder, preheat the oven at 180 degrees!
4, put the fish on a baking sheet placed in the middle of the oven, a baking tray on the bottom of the oven to catch the dripping fat;
5, 180 degrees baked for about 20-25 minutes to take out and flip, and in the surface of the sauce brushing, and then sprinkle cumin, five spice powder, turn 200 degrees baked to the surface of the fish can be dry.
Milanese baked fish
Raw materials: 1-2 apples, 1 onion, cod (or other large fish) 600 grams, tomatoes (medium size) 2-3, 2 tablespoons of flour, curry powder 2 spoons, 20 grams of cooked vegetable oil, salt.
Making: 1. Peel and core the apples and cut them into large pieces. Onion cut into pieces. Tomato cut into flaps. Fish cut into 3-4 pieces.
2. Flour, evenly. Coat each piece of fish with a layer of flour mixture.
3. Take a roasting pan and put the fruit and vegetables and fish pieces in layers staggered, i.e. one layer of fruit and vegetables, one layer of fish and the top layer of fish. Then pour cooked vegetable oil.
4. Preheat the oven to 200℃, place the baking pan in the middle layer and bake for 30 minutes.
Raw material: 1 perch (about 500 grams).
Seasoning: 200 grams of secret spicy sauce, 50 grams of shredded onion, 25 grams of minced pork, green onion into grams, 3 grams of cooked sesame seeds, 3 grams of salt, 10 grams of cooking wine, 5 grams of ginger, 10 grams of green onion, 25 grams of old oil, 4,000 grams of salad oil (50 grams of actual consumption), 50 grams of millet chili pepper, 25 grams of ginger, garlic rice.
The fish is cooked in an unusual way, and the spicy sauce has a special flavor, making the dish unique.
The fish needs to be removed from the fire soak and fry, so you need to take up a frying pan, and then frying vegetables need to be reheated on the fire to heat up the gas, in order to facilitate and save a little bit of cost,
The oil is heated up and poured into the pot with the fish, with the oil to cook the fish, which can be empty out of the pot to fry other dishes.
There is also a lot of thought put into the making of the sauce: with the addition of salted fish, Lapa beans, etc., it tastes fresh and a bit like a meat manicure, with a softer feel.