1. After the fish is washed, mix 5 grams of cooking wine, light soy sauce, and salt on top of the fish, seal them and put them in the refrigerator for about 30 minutes.
2. Dice sour cowpea, sour chili, and sour ginger, mince and set aside. Put 10 peppercorns in a pan with hot oil, stir-fry sour cowpea and pour it into a bowl of sour ginger and sour chili together with hot oil, and stir well while it is hot.
3. Mix 5 grams of chili noodles, pepper noodles, and salt on both sides of the fish. Fill the fish belly with the fried sour cowpea.
4. Brush the surface of the foil with a layer of vegetable oil, and put the fish in. To prevent oil leakage, it is recommended that the foil should be folded up and wrapped.
5. Put it in the oven, heat up and down at 190 degrees, and grill for 30 minutes.
Tips:1. When marinating fish, in order to facilitate the taste, it is best to make a few cuts as shown in the figure;
2. When frying, in order to facilitate the flavor, you only need to fry the sour cowpea, and the surface will be white;
3. This dish is very simple, just follow the steps.
