Spicy grilled fish practice

1: Wash clean fresh grass carp, cut off the fins, use a knife to make open cuts on both sides of the fish, then separate the fish parts along the bones so that the fish is divided into two halves, with the backs of the fish connected, and rub the fish with green onion segments, ginger slices, 1 tablespoon (5 ml) of cooking wine, and 1 teaspoon (5 grams) of salt to marinate the fish for 10 minutes

2: Put the marinated fish into a baking dish lined with tinfoil and padded with green onion segments and ginger slices, and brush the fish with oil and Soy sauce, sprinkle chili noodles, pepper, cumin powder, put into the preheated 220 degrees Celsius oven upper and lower heat baking 20 minutes (in the middle you can take out and brush again with soy sauce and oil).

3, ginger chopped ginger, garlic cut into large pieces, celery to remove the old leaves washed and cut into sections, bean paste, pickled peppers chopped, green bamboo shoots peeled and cut into pieces of roller blade, peeled and cut into pieces of roller blade of the loofah.

4, frying pan into 50 grams of oil, burned to 5 into the heat, into the ginger garlic cloves stir-fried, into the chopped Pixian douban, pickled pepper and black bean sauce stir-fried.

5, into the dried chili peppers and peppercorns stir-fried, add fresh soup boil, add soy sauce, salt, sugar, chicken seasoning.

6, add green bamboo shoots and parsley with cooking, cut off the life of the addition of loofah that is off the fire

7, the baked fish removed ginger and green onion into a deep pot (in fact, you can also be put into this deep pot at the beginning), will be the side dishes poured over the fish

8, will be added with the side dishes of the fish into the oven at 200 degrees Bake for 5 minutes.

9: Wash and heat a frying pan, add 2 tbsp (30ml) of oil and heat to 50 percent, add the right amount of dried chili peppers and peppercorns and stir-fry (pay attention to the peppercorns and chili peppers and do not paste), pour it over the baked fish while it is still hot, and garnish the fish with cilantro and serve it on the table.