Spicy Grilled Fish-pan Version
1.
Prepare a carp, or a larger crucian carp. When you go to the vegetable market to buy it, you can just clean it up and open the back and connect it to the belly.
2.
After coming back, continue to clean the scales of the fish thoroughly. Throw away all the unwanted side of the belly and wash the blood.
3.
Because it is a flat-pan version, the fish is too big to be put in when frying, and then cut off according to the size of the pan
4.
Marinating now begins, a little cooking wine, pepper, cumin powder, five-spice powder,
I grind the salt and chili noodles by myself because I love spicy food, so I use sliced special spicy devil chili ginger. Cut green onion into sections and throw in
5.
Conversely, continue to sprinkle some, and evenly spread it all over. It is recommended to wear gloves to wipe it, otherwise the hands are painful and marinate for about half an hour.
6.
When marinating, we start to make other ingredients for the soup base. We must buy tender tofu. It is especially delicious when stewed. Remove the roots of the enoki mushrooms, clean and cut half of the onion into circles, slice the garlic, ginger, and cut the green pepper into slightly larger ones. The oblique section, a small bowl of bean paste for the hot pot base is made by ourselves, which is more fragrant than the outside [You can make the side dishes as you like]
7.
Heat the pan, pour a dumpling of the marinated fish in it, remember not to move it immediately when you put it in. You can shake the pan after a while. I use a non-stick pan, so I don’t worry about it at all. The sticky fire can not be too big throughout the whole process
8.
Fry it on one side and then turn it over and continue to fry it, you see, my fish skin is not broken at all, right? Okay, just throw it in the pan afterwards. I want to take pictures, so you can use another pan next. Just pick up the fish and continue the operation on the pan
9.
Put a little oil, garlic, ginger slices, and peppercorns into the wok and sauté
10.
Then it’s dried chili and green chili sections toss in and continue to saute
11.
Pour the bottom of the hot pot and stir fry a few times
12.
The most important thing is here, throw three spoons of bean paste into it
13.
Stir-fry the red oil on a low fire. Don’t make a big fire. The bottom of the pot will be mashed. Anyway, my family basically doesn’t stick to the pot. Don’t worry about this
14.
This dish is better to stew with beer than boiled water. It’s two bottles of water. I also add some boiled water. I’m afraid that the soup will not be enough. I want to stew other dishes.
15.
Add a spoonful of soy sauce to the soup
16.
A spoonful of fresh chicken juice, if there is no chicken powder, then a little sugar, cook for a while until it tastes good, and then use a small spoon to taste what is missing
17.
Fortunately, the dry pot I bought is big enough, just to make the onion rings prepared for these dishes and throw them in
18.
Throw in the enoki mushrooms and arrange them
19.
You must put it in carefully if you fry it well, haha, otherwise, it will fall short. Don’t say I didn’t remind you, because it’s basic to entertain the guests to look good.
20.
Stuffed tofu and enoki mushrooms around the fish
21.
You can scoop some of the soup base that has been simmered just now. If you want to take a picture, it is recommended that the soup residues should not be mixed in the soup or over the fish. Sprinkle garlic and dried red pepper on top. I cut a little pepper and dried chili in advance. After a while in the good water, the color is not easy to smear
22.
Heat a little oil in the pan until it smokes
23.
Then I poured it onto the fish, and I heard a squeak, the smell of the house was decorated with a little coriander leaf. Don't put a lot on it. Every time I look at the job map you handed to me, I am really drunk. One pot of dishes is so snatched by coriander
24.
Hmm, it’s not difficult, isn’t it, it’s actually very simple, but I wrote in more detail, so that you don’t have to do it a bit hard, it’s a must for banquets at home, hard dishes are guaranteed, and people will immediately admire it when they are on the table. You always feel uneasy because of charcoal grilling outside
25.
Wow, let's take a recent photo, you will be slobbering under the temptation
26.
The most important part of this dish is Doubanjiang. Our family makes it very fragrant and you like it. You can trust me privately.
27.
You can finish the fish first, and then you can add the soup, just like the hot pot, it is very suitable for this cold winter.
28.
I love all the warmth in the world, and the selfless love among people. The four seasons are diffused with a faint fragrance. Happiness and happiness are just right. Everything is the best arrangement. Life is full of happiness and warmth. Feel the little beauty around you with your heart.
Tips:
Douguo delicacy. Those who like delicacy can follow my delicacy and share some food dynamics every day. If you don’t understand, you can directly send a private message, and there will be food groups to join.
