Grilled Fish
by Pomegranate tree 2008
Favorite
Difficulty
Normal
Time
1h
Serving
2
Fragrant and fresh. "
1. The opium fish have their scales, guts, and cleaned.
2. Cut a few cuts diagonally on the back, so that it is easy to cook on the one hand, and more delicious on the other.
3. Sprinkle the cooking wine, five-spice powder, a little salt, and barbecue ingredients on the fish, and marinate the fish for half an hour to remove the fishy taste.
4. After marinating to taste, stuff the scallions and ginger slices into the belly of the fish.
5. Lay the fish flat in the baking dish, preheat the oven, heat up and down, middle level 195 degrees, bake for 18 minutes.
6. Pick the leaves and roots of the celery, clean them, and cut them into about 3 cm sections. Peel the carrots and slice them for later use. Thousand sheets of tofu should be shredded. Tofu should be made into large and thin pieces. Wash and shred the onions. Put them in the pot after heating. Appropriate amount of oil, add onion to sauté when the oil is hot.
7. Then pour in celery, thousand slices of silk, and carrot slices and stir fry until it is fragrant. Add a bowl of water, then add appropriate amount of chicken palace seasoning and salt to adjust the flavor. You can add more if you can eat spicy, and simmer until 7 minutes of ripeness.
8. After the opium fish is grilled, take it out and place it around tofu.
9. Then pour the ingredients and soup into the baking dish. At this time, you can wash the coriander root, cut it and bury it in the vegetable to enhance the flavor.
10. Preheat the oven, fire up and down, middle level, 180 degrees, bake for about 10 minutes, the grilled fish is out of the oven, and it will be more delicious when eaten while it is hot.
