Grilled fish, a special food originated in Wuxi County, Chongqing, and developed in Wanzhou. In the process of spreading, it combines three cooking techniques of salting, roasting and stewing, and fully learns from the characteristics of traditional Sichuan cuisine and Sichuan hotpot materials. It is a delicious and nutritious snack. I prefer to eat grilled fish, so I learned to cook it for convenience.

Ingredients

1500g grass carp
250 g Auricularia auricula
500g onion
250 g celery
Moderate salt
Proper amount of dry pepper
Right amount of Zanthoxylum bungeanum
Pixian Douban
Proper amount of soy sauce
Proper amount of Douchi
Appropriate amount of ginger and garlic
Right amount of scallion
Pepper in moderation
Proper amount of sugar
Proper amount of cooking wine
Proper amount of hot pot seasoning

Directions

Step 1
After the grass carp is cleaned up, wash it with clean water, split it half from the abdomen to the back (without cutting), and make a few oblique knife cuts on both sides of the fish body to taste, drain the water, or wipe the water on the fish body thoroughly with kitchen paper towel. Then 1 / 2 teaspoon salt, pepper, a small amount of sugar, cooking wine, ginger, evenly spread on the inside and outside of the fish, marinate for 20 minutes. In the process of marinating fish, we can cut other side dishes and preheat the oven to 230 degrees

Step 2
While marinating the fish, fry the grilled fish well. Pour oil into the pot and heat it over high heat. Add Chinese prickly ash and dry pepper and deep fry them until they are scorched red. The fragrance wafts out. Put the pickled fish on the tin foil covered baking plate, and then dip the brush with the oil just fried on the surface of the fish, and brush as much oil as possible. After brushing, put it into the middle layer of the oven which is preheated and heated at 230 ℃ for about 20 minutes

Step 3
Pour the remaining oil from the fish brush into the pot and heat it. Deep fry the peeled garlic until golden yellow. Then add ginger slices, Chinese prickly ash and Pixian Douban. Stir fry a few times. Add Douchi and the hot pepper just poured out. Then add some hot pot ingredients

Step 4
Smell the fragrance, pour all kinds of vegetables into the pot, stir fry until soft, add soy sauce, stir fry evenly

Step 5
Then add water, the amount of water is just over the side dishes, boil, cover and cook for 2 minutes, add pepper, chicken essence, salt seasoning

Step 6
After the fish is roasted, take it out of the oven and lower the oven temperature to 165 ℃ (the roasted fish has a lot of water in it, so it must be poured out, otherwise it will taste fishy). Then pour the cooked side dishes on the fish, especially pour the soup on the edge of the fish, so that the taste of the soup can penetrate into the fish. Put the pan back in the middle of the oven, bake at 165 ℃ for 8 minutes, and the fish is ready. After baking, sprinkle some celery leaves to finish