The recipe for spicy grilled fish

Health benefits

Grass carp: calm liver, calm stomach, warm middle

Golden needle mushroom: promoting blood circulation and removing blood stasis

Green pepper: nourishing liver

Ingredients and materials

One grass carp

How many bean skins are there

Moderate amount of shiitake mushrooms

2 green peppers

Lotus root 1 section

Appropriate amount of bean sprouts

1. Moderate amount of salt

1. Moderate amount of cumin

1. Moderate amount of light soy sauce

1. Moderate amount of cooking wine

1 appropriate amount of shredded ginger and scallions

2. Adequate amount of oil

2 Garlic powder in moderation

2 Douban Sauce in moderation

2 oyster sauce in moderation

2 soy sauce in moderation

2 water in moderation

3 ginger in moderation

3 Garlic in moderation

How many dried chili peppers are there

3 Sichuan peppercorns, a small handful

3. A small amount of Douban sauce

3 soy sauce in moderation

Sesame seeds in moderation

Crushed peanuts in moderation

The recipe for spicy grilled fish

1. Fish body flowering knife

2. Apply salt, cumin, soy sauce, and cooking wine evenly

3. Put scallions and ginger into a flower knife and marinate for about half an hour

4. Heat the wok and cool the oil, add minced garlic, bean paste, oyster sauce, soy sauce, and boil in water to make a thick sauce

5. Brush oil on tin foil, remove ginger and scallions from the fish, and pour in ginger juice

6. Place it in a preheated oven and bake at 230 degrees Celsius for 20 minutes with upper and lower tubes

7. Heat the wok with oil, add ginger and scallions until fragrant, then add dried chili peppers, Sichuan peppercorns, Douban sauce, soy sauce, tofu skin, shiitake mushrooms, onions, green peppers, lotus roots, bean sprouts, stir fry evenly until fully cooked

8. After serving, add crushed peanuts and sesame seeds

Tips

Note that when making sauce, you can adjust the thickness according to personal preference

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/2515.html