1. Clean all the garnishes, slice ginger and potatoes, cut beans into small pieces, cut onions, and cut 10 garlic in half;
2. Wash the freshly slaughtered grass carp, cut off the fins, separate the fish along the belly of the fish, divide the fish into two halves, connect the fish with their backs, and then use a knife to cut flowers on both sides of the fish body (the previous steps, when buying fish You can let the store handle it for you.)
3. 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce and 2 teaspoons (10g) of salt to spread the fish body, add ginger slices and 10 halved garlic cloves and marinate for 20 minutes to taste;
4. Place the ginger and garlic cloves of the marinated fish on the baking tray;
5. Put the marinated fish;
6. Put it in a preheated oven at 220°C for 5 minutes, and bake on the upper and lower fire for 20 minutes.
7. During the time of grilling the fish, we use the induction cooker to heat up the pan and stir-fry the dried chili, chili sauce, garlic and ginger slices until fragrant;
8. Add appropriate amount of water to boil, add potato cubes, capers, leeks, enoki mushrooms and other ingredients, and cook until 5 is ripe;
9. Take out the fish that has been grilled for 20 minutes, pour the side dishes, and tidy it up a bit;
10. Then put it in the oven at 220 degrees, and bake on the upper and lower fire for 15 minutes,
11. When the baking time is up, take out the grilled fish and sprinkle with chopped green onions to enjoy the delicious grilled fish!
Tips:Don't overcook the side dishes! Otherwise, the yellow ones will not look good!
