Zhuge Grilled Fish
1.
Peel the potatoes and cut them into thick slices, cut cucumbers into strips, onions into pieces, and a large handful of cordyceps flowers.
2.
Slice garlic, slice green onion, shred ginger, prepare two star anises, a handful of Chinese pepper, and a little dried chili.
3.
One large yellow croaker is cleaned, and a few knives are made on both sides to facilitate the taste.
4.
Spread a layer of cooking wine on the inside and out of the large yellow croaker, then evenly spread a thin layer of salt, brush a layer of light soy sauce, brush a layer of peanut oil, and finally sprinkle a little white pepper.
5.
Put the yellow croaker in the middle of the oven and bake with hot air at 200 degrees for 20 minutes.
6.
Put the Supor single-sided frying pan, turn on the power, and preheat it in advance. After the pan is hot, put in an appropriate amount of rapeseed oil. Add the garlic slices, ginger, red pepper, pepper, and green onions together in the pot and stir fry on a low heat. The fragrance is overflowing.
7.
Then put a bag of hot pot bottom material into the pot, stir-fry on low heat, and stir-fry the spicy flavor.
8.
Put the potatoes and onions in the pot and sauté until fragrant.
9.
Add an appropriate amount of water to the pot, squeeze the crab-flavored mushrooms out of water and put them into the pot.
10.
Bring the water to a boil on high heat, then add an appropriate amount of salt according to personal taste, and add half a spoon of light soy sauce. Put the grilled large yellow croaker in the pot, add a handful of cordyceps flower, and cook slowly.
11.
After the fish is cooked until it tastes delicious, add chopped green onion and chili noodles in the fish body, and then pour a little hot oil into it, and the fragrance is immediately overflowing.
12.
As the saying goes, thousands of tofu rolls, ten thousand rolls of fish. The more it cooks, the more delicious it is, the more it cooks, the more fragrant it is, and I can’t stop my mouth.
