I know nothing about cooking. Is it possible to conquer my future mother-in-law with grilled fish?

People who know nothing about cooking have a great chance to conquer their future mother-in-law with grilled fish. Here, I can recommend a delicious grilled fish in Wanzhou, which is very simple.

Wanzhou grilled fish, a special food originated in Chongqing, combines three cooking methods, namely pickling, roasting and stewing, and fully draws lessons from the characteristics of traditional Sichuan cuisine and Sichuan-style hot pot materials, and the eight signature flavors have become Chongqing food business cards.

When it comes to grilled fish, it must be palm-sized dried fish. Just like mutton kebabs of beef and mutton, it is directly placed on charcoal fire, with a little seasoning such as salt and pepper, and can be eaten when cooked.

Wanzhou grilled fish adopts a unique method of roasting first and then stewing, which combines the essence of two cooking techniques.

First of all, live fish can be marine fish such as squid, or freshwater fish such as snakehead, grass carp, silver carp, carp and tilapia.

This time, taking tilapia as an example, the preparation method of Wanzhou grilled fish is introduced. Because tilapia has few bones, people who can't cook or are lazy don't like to eat too much. Of course, you can't use charcoal for cooking at home. After roasting, we can cook this roast dish in the oven, or we can change the tilapia into any other fish.

The list of ingredients is three tilapia, half an onion, one pickled radish, one teaspoon of cumin powder, one teaspoon of pepper powder, two teaspoons of oyster sauce, two teaspoons of celery, 25g pickled pepper, five cloves of garlic, 20g pepper, one teaspoon of spiced powder, half a teaspoon of sugar, one pickled pepper, one onion, 30g dried pepper and two teaspoons of Pixian bean paste.

Cut the fish clean, add salt, cooking wine and pepper to marinate, put the marinated fish in a baking tray covered with tin foil, brush corn oil and sesame oil on both sides of the fish, sprinkle cumin powder, pepper powder, spiced powder and Chili powder, preheat in the oven at 220 degrees for 30 minutes, take it out after 30 minutes, brush with a layer of oil, and bake in the oven at 220 degrees/kloc-. Slice garlic, cut onion, cut dried pepper, appropriate amount of pepper, cut pickled pepper into rings, cut pickled ginger into small pieces, cut pickled radish into long strips, and cut celery into pieces for later use.

After putting a little oil in the pot, when the oil is hot, put Pixian bean paste into the pot and fry the red oil, then put all the seasonings and side dishes we prepared into the pot and fry them, and then pour them into the grilled fish and bake them for about 15 minutes.