Grilled fish, a special cuisine originated in Wanzhou, Chongqing. In the process of spreading, it combines the three cooking techniques of pickling, roasting and stewing. It fully draws on the characteristics of traditional Sichuan cuisine and Sichuan hot pot ingredients.
|Pixian bean paste|
|chopped green onion|
|June fresh bean paste|
|Homemade Spice Oil|
|Green Red Pepper|
|Huang Fei Red Spicy Peanuts|
After slaughtering the fresh fish, cut it from the back, cut a knife in the thick part of the meat, put it in the plate and add salt, pepper, cooking wine to spread the flavor.
Absorb the water from the surface of the fish body, pat a thin layer of flour with your hands, and fry it in a pan with a little oil. (Remember to fry the inside of the fish body before frying the fish skin)
Spread onion, ginger, onion in the baking dish, put fish, spread some fatty pork belly slices on the fish, heat 230 ° C, heat 200 ° C, bake for 20 minutes.
Spice oil: Add vegetable oil to the pot, add ginger slices, chives, cilantro and a little spices, deep fry the aroma and remove it from the fire. After the temperature drops, put the chili noodles and sesame seeds and soak for 2 days.
Homemade Homemade Sauce: Heat the spicy oil in the wok, stir-fry the ginger and garlic, add the minced pepper and Pixian bean paste, and June fresh bean paste, stir-fry together, add chopped green onion before cooking Pot, let cool and set aside.
Cut the auxiliary materials into pieces and strips, and set aside.
Cut the dried chili into segments, half red pepper and half blue pepper, set aside.
Heat up the pan with oil and heat, firstly add dried chili and peppercorns, then add homemade homemade sauce and stir-fry. Add all the ingredients and stir-fry, add a little water and boil for a while, then add salt and MSG.
The sauce is poured on the fish while hot, sprinkled with spicy peanuts and cilantro, and it is ready. (If you can heat it again, the fish will taste better)