Chongqing Grilled Fish
1.
Wash the ingredients
2.
Cut the fish in half from the belly, connect the back, and cut 5-6 knives on both sides of the fish, then add salt, cooking wine, green onion, ginger, and pepper in a basin and marinate for 10 minutes
3.
Put the oil on the surface of the fish on a baking tray lined with tin foil, preheat the oven, heat up and down at 200 degrees, and roast for 30 minutes in the middle layer (brush oil every 10 minutes during this period)
4.
Boil the celery, soybean sprouts, and fungus separately in a Korean-style pot
5.
Cut the accessories
6.
When the time is up, take the fish out and sprinkle with chili powder and cumin powder, put it in the oven and bake for 10 minutes.
7.
Put the grilled fish in the pot
8.
Heat oil in a wok, add green onion, ginger, garlic, dried chili, and sauté
9.
Stir in the chili peppers, Pixian Douban, stir-fry the red oil on low heat, add water or fresh soup, add soy sauce, sugar, and bring to a boil
10.
Pour on the fish, heat the wok with oil, add the peppercorns to fry them, pour on the fish, bring the Korean-style pot to a high heat and bring it to a low heat, then you can eat it and heat it up
Tips:
Heating during eating can make the fish more delicious
