A homemade spicy grilled fish recipe

Health benefits

Perch: Tonifying the spleen and kidneys

Asparagus: Tonglin

Eggplant: low protein

Ingredients

A piece of sea bass

Several asparagus shoots

Eggplant, one piece

Several shiitake mushrooms

Two pieces of ripe corn

Two onions

Two rice peppers

Two octagonal pieces

Ginger slices

Two garlic grains

A few scallions

Moderate amount of oil

Moderate amount of salt

Moderate amount of monosodium glutamate

Moderate amount of cooking wine

Moderate amount of butter

Moderate amount of light soy sauce

Spicy Douban Sauce in moderation

Old godmother, appropriate amount

A homemade spicy grilled fish recipe

1. Wash the bass thoroughly, divide it in half as shown in the picture, cut a few cuts on the back, add an appropriate amount of salt, and marinate for about half an hour

2. Add an appropriate amount of oil to the pot, and when slightly hot, add a few slices of ginger and two star anise

3. When the oil is 70% hot, add the sea bass and fry over medium heat

4. While frying, pour oil onto the back of the fish with a spoon to ensure that the entire fish can be fried in hot oil

5. Fry until the fish is about 70% ripe, take it out and put it on a baking tray (with oven paper underneath), then clip out the ginger slices and star anise from the oil pan and put them together with the fish. Put it in the oven at 170 degrees Celsius and bake for 20 minutes

6. Fry the prepared eggplant and asparagus in the same oil as the fish you just fried

7. Then fry the corn nuggets (my corn nuggets are bought and cooked)

8. Pour an appropriate amount of clear oil into another pot, heat it up, add ginger, garlic, and millet pepper, and stir fry until fragrant

9. Add another spoonful of Douban Sauce, Lao Gan Ma, butter, stir fry evenly

10. First add onions, stir fry until fragrant, then add shiitake mushrooms and stir fry until fully cooked

11. Add the previously fried asparagus, eggplant, and corn chunks, along with an appropriate amount of salt, cooking wine, soy sauce, water, bring to a boil, and add an appropriate amount of MSG

12. Pour the prepared vegetables onto the side of the grilled bass, drop some fish in the middle, and then put them in the oven to bake at 170 degrees for five minutes

13. After baking, take it out and sprinkle with scallions

14. Take another clean pot, heat it in clear oil, and pour it over the scallions (this way, the aroma of the scallions will be stronger)

15. Finished product drawings

Tips

Frying the fish before grilling is to make the meat more crispy and save time during grilling.

Vegetables can be chosen according to personal preference. It is recommended to pair mushrooms, cucumbers, Chinese cabbage, and mung bean sprouts.

Placing an oven paper in the baking tray is not only to prevent sticking, but also for easy cleaning.

The temperature of the oven varies, please refer to your own oven.

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