1. Ingredients to be prepared: Yuteng pepper, spicy god oil, pickled ginger, pickled pepper, millet pepper, Lee Kum Kee, very fresh soy sauce, garlic, ginger, sprouts, salted chicken, and MSG (I don’t use chicken essence in my cooking)
2. Wash the fish and draw lines. As shown
3. Mix the sauce. Mix 20 grams of soy sauce, 1 gram of salt, 1 gram of chicken essence, 5 grams of cooking wine, 20 grams of vine pepper oil, 5 grams of minced garlic, 20 grams of sprouts, and 20 grams of chili powder.
4. Spread the sauce evenly on the fish body, spread several times, then add the green onion to the sauce, and then stuff the sauce into the fish belly.
5. Wrap the fish in tin foil, let it sit for 20 minutes, put it on the fire or bake it in the oven. Turn over when roasting on fire to prevent burning. When it is almost ready, open the foil and wipe or brush a small amount of vine pepper oil to the fish body, turn off the foil and continue to bake for another minute~
6. Stir-fry the sauce, put some oil in the pot, add, pickled pepper, pickled ginger, pickled pepper water, green onion, millet pepper, garlic slices, rattan pepper oil, stir fry to get the fragrance and spicy taste, then add a small amount of salt chicken essence and MSG , Pour the sauce on the grilled fish, then add some green onions and coriander to garnish.
7. Spicy saliva fish out of the pot.
Tips:When grilling the fish, don’t spend too much time. Be careful to turn over and don’t get confused. The fish is easy to cook. I'm born in the 1980s, so spicy, from Sichuan. If you like food, add me to WeChat to communicate, and the circle of friends will have more Sichuan dishes. WeChat jssj-cdmxc
