Chongqing Spicy Grilled Fish
1.
Prepare the ingredients.
2.
Prepare the seasoning again.
3.
Clean the fish by removing the internal organs, and slashing a knife on both sides of the fish.
4.
Then add green onion, ginger, cooking wine, salt and marinate for 10 minutes.
5.
Wash celery and bamboo shoots and cut into sections for later use.
6.
Add soy sauce, pepper powder, cumin powder, and chili powder to the marinated fish.
7.
Spread the seasoning evenly on both sides of the fish body, then brush with salad oil.
8.
Oil both sides of the fish body.
9.
Preheat the oven to 220 degrees, add the fish and bake for 25 minutes.
10.
Stir the scallion, ginger, garlic, pickled pepper, and millet pepper in a wok until the oil is heated.
11.
Add the bean paste and sauté until fragrant.
12.
Add an appropriate amount of water.
13.
Join the soy sauce.
14.
Add steamed fish soy sauce.
15.
Then add sugar.
16.
Boil on high heat for 3-5 minutes to develop a fragrance.
17.
Then pour celery and bamboo shoots.
18.
Continue to cook for 2 minutes.
19.
After 2 minutes, turn off the heat and pour the soup into the tray.
20.
Take out the fish that has been grilled.
21.
Put the fish in the tray.
22.
Bake in the oven again for 10 minutes.
23.
Add sesame oil to the pot, add dried chili and sesame pepper, and fry until fragrant.
24.
Then pour the oil on the tested fish plate.
25.
After sprinkling the coriander section, it can be placed on the induction cooker and heated while eating.
Tips:
You can choose any fish, black carp, grass carp, silver carp.
When the fish is put into the oven for the first time, the fish can be turned over halfway through the cooking time to ensure that the fish is well cooked.
If Sichuan peppercorns are not available, use Sichuan peppercorns instead, but you can increase the amount.
If you like a bit more spicy, you can chop up dried chilies, pickled peppers and millet peppers to make it more spicy.
