#aca烤明星大赛#[grilled Fish with Pickled Cabbage] Electric Oven

Name: #aca烤明星大赛#[grilled Fish with Pickled Cabbage] Electric Oven
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 900g carp; Some Soaked cowpea; Some Wild Sansho; Some garlic; Some Sauerkraut; Some Sea pepper; Some Bean drum; Some Soy sauce

by Life is a passerby

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Sauerkraut is the most important thing whether the sauerkraut fish is delicious. The pickled cabbage grilled fish is a year old pickled cabbage. I also added soaked cowpea, wild mountain pepper, and soaked red sea pepper. The authentic taste not only removes the fishy smell, but also combines the barbecue to make the fish more delicious. Two people just ate the fish, they haven’t eaten enough yet"

Ingredients

900g Carp
Some Soaked Cowpea
Some Wild Sansho
Some Garlic
Some Sauerkraut
Some Sea Pepper
Some Bean Drum
Some Soy Sauce

#aca烤明星大赛#[grilled Fish with Pickled Cabbage] Electric Oven

1. The fish wash off the blood inside and remove the fishy line

#aca烤明星大赛#[grilled Fish with Pickled Cabbage] Electric Oven recipe

2. Pickled cabbage water, wild mountain pepper water, wild mountain pepper, soy sauce, bean drum. Code flavor 1 hour

3. Bake the pan with oil, put garlic, sauerkraut, sliced ginger and green onion on the bottom

4. First prepare the grilled fish belly. Then brush the oil, put the sea pepper noodles, the pepper noodles, and brush the oil. Sauerkraut on top

5. Use the upper tube at 200 degrees, the lower tube at 150 degrees, and bake for 8 minutes

6. Grilled fish back. Then brush the oil, put the sea pepper noodles, the pepper noodles, and brush the oil. Sauerkraut on top

7. Use the upper tube at 200 degrees, the lower tube at 150 degrees, and bake for 8 minutes

8. Sprinkle a little cumin powder on the baking tray for 1 minute

9. Pickled sea pepper and pickled ginger for frying

10. Stir fry over low heat

11. Boil the soup and put it in a basin

12. Finally, pick up the soaked cowpea [I cut a lot] wild mountain pepper, soaked pepper, and fresh pepper. Put the fish on the back and use the oil saucepan