1. It is made from Antarctic direct ice fish, and it can be used after opening the bag, dissolving it, and washing it (they are all packed, which is very convenient).
2. Prepare the ingredients.
3. Marinate the ice fish with cooking wine, lemon juice (a little) and cumin powder for 10 minutes.
4. Control the water, spread tin foil on the baking tray, spread the marinated ice fish on top, preheat the oven at 200 degrees for 10 minutes, put it in the middle layer and bake for 5 minutes, then take the ice fish out for use.
5. Blanch the enoki mushrooms in water, remove them and spread them on a baking tray.
6. Boil the clams and shrimps in water and remove them for later use.
7. Put the clams and prawns on a plate, there will be a part of the clams, and there will be other uses later.
8. Sprinkle with shallots and coriander.
9. Now start to fry the ingredients, heat the pot with the salad oil, add the minced garlic, stir fry for the aroma, and add the Pixian bean paste to fry the red oil.
10. Add potato chips and chopped onion, stir fry a few times, add a little light soy sauce and salt, add a little water, cover the lid, and simmer for 5 minutes.
11. After opening the lid, put in the remaining clams, add some shallots, stir fry a few times and turn off the heat.
12. Spread the fried ingredients in the middle of the baking tray (reserve one-third of the noodles for glaze), and place the ice fish that has been baked before on it.
13. Pour the remaining one-third of the fried ingredients on the ice fish, sprinkle with chopped green onions, cumin powder, Hangzhou pepper, sliced lemon, and chopped garlic.
14. Put it in a preheated oven and bake at 200 degrees for 8 minutes.
Tips:1. Those who like spicy food can add a little more Pixian bean paste, and not add salt.
2. The side dishes can be other vegetables you like.
3. Just blanch the seafood, don't take too long.
