Chongqing Grilled Fish
1.
Wash the live-killed bream and squeeze out the water
2.
Pick celery cleanly and cut, bamboo shoots sliced, loofah peeled and cut into strips
3.
Prepare all the spices
4.
Pour the cooking wine into the bream, marinate half of the onion, ginger and garlic for 10 minutes
5.
Then pick it up and put it in a baking dish lined with tin foil, brush with oil, soy sauce and add chili powder and cumin
6.
After preheating the oven at 200 degrees, add it to the baking tray and bake for 20 minutes
7.
When the roasting time is 5 minutes left, start the pan, add the green onion, ginger, garlic, bean paste, tempeh, and pickled peppers in warm oil and stir fry for a fragrant flavor.
8.
Add boiling water and bring to a boil
9.
Pour the vegetables
10.
Add sugar after boiling
11.
Add chicken powder to taste after cooking
12.
Pour it all on the fish
13.
Bake in the oven for 5 minutes
14.
Pour the oil into the pot, warm the oil, and add the pepper
15.
Bring to a boil and smoke, then turn off the heat and add dried chilies
16.
Just top it
17.
Sprinkle white sesame seeds on the table
Tips:
1. The time for grilling fish depends on the size of the fish
2. The degree of spiciness is adjusted according to your own taste
