How to make grilled fish

The first one: spicy grilled fish

1. Prepare all grilled fish ingredients. We choose common seabass, prepare appropriate amounts of onions, ginger, garlic, Huadiao wine, barbecue sauce, Light soy sauce, onions, millet peppers, broccoli, black pepper, edible salt, etc.

2. First, process the fish. Wash the seabass, cut off the internal organs, chop off the head. Cut the fish into pieces starting from the abdomen, leaving the back uncut, and lean the fish on both sides. Three knives.

3. Put the processed seabass into a basin, then add barbecue sauce, light soy sauce, Huadiao wine, green onion, and ginger in order. After spreading evenly, let it sit and marinate for about 2 hours.

4. Rinse the pan, heat the pan over high heat, pour in the oil, turn to low heat, add the fish, fry for about 5 minutes on each side, and blanch the broccoli.

5. Heat the pot, pour a little oil, add shredded onions and millet pepper, stir-fry, add blanched broccoli, add a little salt, turn off the heat, and sprinkle with black pepper.

6. Arrange the broccoli on the edge of the plate, lay the onions flat on the plate, arrange the millet peppers on the edge of the plate, place the fish on the plate, and sprinkle with black pepper.

Second Style: Spicy and Sour Grilled Fish

1. Prepare all ingredients, black fish as the main ingredient, then prepare soy sauce, bean paste, soybean paste, pepper, salt, and chili pepper Add auxiliary seasonings such as dried peppercorns, ginger slices, cooking wine, green onions, coriander, star anise, minced garlic, and edible salt, and then prepare side dishes such as fungus, bean sprouts, and sour bamboo shoots according to your own preferences.

2. After the ingredients are ready, let’s deal with the main ingredient fish. Remove the internal organs and gills of the fish, wash it and cut it open from the abdomen, wash the pickled bamboo shoots and cut them into shreds, wash and drain the mung bean sprouts. Pour a porcelain spoon of cooking wine and a small spoonful of salt, apply it carefully on the fish body, back and belly with your hands, marinate for 10 minutes

3. Heat an appropriate amount of oil in the pan, put Add Sichuan peppercorns, dried chili peppers, and star anise and saute until fragrant. Place the fish on a baking sheet lined with tin foil. Use a brush to brush both sides of the fish with fried oil. Preheat the oven to 220 degrees. Place the fish in the middle layer and bake for 15 minutes. , at this time prepare the dish for covering the fish, heat up the remaining oil, add the chopped ginger and garlic, sauté until fragrant, then add the sour bamboo shoots and stir-fry

4. Stir-fry for one minute and then add pepper powder, 1 tablespoon soy sauce, 1 tablespoon Pixian bean paste and 1/2 tablespoon soybean paste, stir-fry until evenly distributed. Pour in a bowl and a half of water and bring to a boil. Take out the grilled fish, place raw mung bean sprouts on top, and stir-fry Pour the good sour bamboo shoot ingredients evenly, bake in the middle rack of the Galanz oven at 220 degrees for 8 minutes.