1. The ingredients that need to be prepared are Yutengjiao, soaked ginger, pickled pepper, millet pepper, Lee Kum Kee, soy sauce, garlic, ginger, sprouts, salted chicken, and MSG (I generally 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. Finally the spicy saliva grilled fish comes out of the pot
Tips:I am born in the 1980s, so spicy, from Sichuan, and I love food. All the recommended dishes are spicy. If you like it, add my WeChat jssj-cdmxc. The circle of friends updates Sichuan dishes every day.
