1. Clean the tail of the fish, put a few knives on the surface, add some salt, light soy sauce, oyster sauce, cooking wine, ginger, chopped pepper, rice wine
2. Put it in a fresh-keeping bag, knead it a few times, let the fish tail taste in, marinate for two hours, then take it out and knead it for another two hours
3. Pleurotus eryngii cut into thick slices and spread on the baking tray
4. Put the marinated fish tails, preheat the oven for five minutes, and cook for fifteen minutes in the middle layer.
5. Sprinkle some barbecue ingredients
6. Turn the other side, sprinkle some grilling ingredients, put it in the oven and bake for another 15 minutes
7. Use these fifteen minutes to prepare the side dishes. Soak yuba in advance and cut into sections, wash broccoli and cut into small pieces, wash and cut red pepper, and soak black fungus in advance and cut into small pieces
8. Wash the chives and chopped green onion, wash and chop coriander
9. Pour the oil in the hot pan, add the red pepper and stir fry a few times
10. Put the spicy hot pot bottom and stir fry evenly
11. Pour in some water
12. Put black fungus, yuba and broccoli to boil
13. Put a little salt and stir well
14. Put the oyster sauce and stir well
15. Put the light soy sauce and stir evenly, the side dishes are ready
16. Take out the tail of the grilled fish, pour the side dishes and the soup together, and bake it in the oven for five minutes, then take it out
17. Sprinkle chives and coriander on top of the fish tail, then boil a spoonful of hot sesame oil on top, and the grilled fish tail with pleurotus eryngii is ready.
Tips:1. Pleurotus eryngii should be sliced thicker.
2. Add side dishes according to your preference.
3. If you don’t have barbecue ingredients, you can make it yourself. Cooked sesame, cumin powder, pepper, chili powder, fennel, etc., just as you like.
