Authentic Chongqing Wanzhou Grilled Fish#肉肉厨
1.
First, the ingredients are introduced: 1 deep-sea osmanthus fish (we should use catfish, grass carp, etc., but if you have a deep-sea osmanthus at home, use it first) 20 peanuts or so garlic 6 cloves ginger 10 g enoki mushroom 100 g bean sprout 200 1 g fat pork 200 g potatoes 1 lotus root 1 section coriander 3 root sugar 5 g cooking oil 150ml light soy sauce 20 g vinegar 5 g beer 1 can of soybean paste 20 g bean paste 35 g cumin powder 10 g pepper powder 10 g dried chili 20 40 grams of hot pot base 5 grams of salt
2.
Remove the viscera and scales of the fish in advance, and then marinate it with cooking wine, ginger slices, salt, and light soy sauce for 1 hour. This is the fish that I have marinated in advance (if you are afraid that it will not taste good enough, you can also make a few diagonal cuts on the fish). After marinating, slice the fish on both sides as shown in the picture, without cutting the head.
3.
Then boil the lotus root, bean sprouts, enoki mushrooms, and potatoes in boiling water for a while, and pick them up when they are ripe.
4.
Clean up the pan, pour in cooking oil, pour the sliced fish into the pan, heat the oil to fry until the fish is golden brown.
5.
Choose a deep baking dish, the way I am accustomed to: spread lotus root slices at the bottom, then potato slices, and then spread today's protagonist: fish, and spread bean sprouts and enoki mushrooms around the fish.
6.
Use the oil from the fish you have just fried, heat it up, and add the fat pork.
7.
Add shredded ginger mixed with fat pork, sauté fragrant, then pour in soybean paste, Pixian bean paste and hot pot base ingredients and stir-fry until red oil.
8.
Then add dried chili, garlic, cumin powder and prickly ash powder and stir fry until fragrant.
9.
Pour another can of beer and continue frying.
10.
It's almost done frying, add some vinegar. This pot is amazing! ! The aroma is tangy~~
11.
Pour this sauce on the fish and vegetables evenly.
12.
Preheat the oven to 220 degrees.
13.
After preheating, put it in the baking tray.
14.
Bake at 220 degrees for 20 minutes.
15.
Clean up the pan, pour peanuts, sauté on high heat, then remove the clothes and crush them for later use.
16.
After 20 minutes, a plate of fragrant grilled fish is out! ! Sprinkle with chopped peanuts and bay leaves. You can serve it~~~
Tips:
The fish should be marinated in advance to taste, and the preparation of the sauce is also very important. Finally, the temperature and time of the oven should also be controlled! ! !
