Sure enough, it’s better to cook the roast fish by yourself.


1000g grass carp
50g towel gourd
1 celery
1 scallion
5 slices of ginger
5 cloved garlic
15g cumin granules
1 tsp five spice powder
30g oil
1 tablespoon Pixian chili sauce
1 tsp Douchi
1 teaspoon sugar
15g sesame
5 dried peppers
20 Chinese prickly ash
50g pickled dried bamboo shoots


Step 1
Wash the fish, cut it in half and cut it with a cross knife

Step 2
Spread salt and five spice powder, add ginger and scallion and marinate for 20 minutes

Step 3
It's better to prepare vegetables when marinating and cut them into sections

Step 4
Marinate the fish, remove the ginger and scallion, sprinkle with cumin

Step 5
Put in the oven and bake at 200 ℃ for 20 minutes

Step 6
Prepare condiments and other ingredients

Step 7
Put oil in the frying pan, heat it up, add Douban sauce to stir fry the red oil, then add Douchi, garlic and ginger slices to stir fry, and then add sugar

Step 8
Add the vegetables just cut and stir well, because the Douchi and Douban sauce are salty, and the fish have been salted, so I didn't put any more salt. This step doesn't need to fry the dishes too well, because it will be roasted later. If you like a lot of soup, you can add high soup in this step. I want to eat dry roast fish, but I don't add soup

Step 9
Spread the fried vegetables on the fish

Step 10
Put it in the oven and bake for another 5 to 8 minutes until it's done

Step 11
Add oil to the frying pan, saute with pepper, sprinkle sesame and red pepper on the fish, and pour hot pepper oil on the fish