Spicy fish(xiang la kao yu )

Spicy fish

Introduction:

"When it comes to grilled fish, people's minds often flash past the palm sized live or dried fish, which are directly put on the charcoal fire like beef and mutton kebabs, with a little salt, pepper and other seasonings, roasted and ready to eat. This year's popular Sichuan style barbecue fish is obviously different from the traditional barbecue. It adopts the unique method of "roast first and then stew", and combines the essence of two kinds of cooking techniques, namely, roasting and stewing. It is said that the origin of Sichuan style grilled fish came from Africa. An African aborigine who caught the fish roasted the fish for a long time before it was ripe. He added the fish to the sauce and roasted it. He found that it was more delicious than ever before. Since then, there has been this delicious dish. The grilled fish has been handed down for more than a thousand years. "

Production steps:

Materials required:

Tilapia: 600g

Kale: right amount

Parsley: right amount

Potatoes: moderate

Peanuts: right amount

Hot pepper noodles: right amount

Chinese prickly ash noodles: right amount

Salt: right amount

Pixian Douban sauce: right amount

Scallion: right amount

Cooking wine: moderate

Ginger: right amount

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Kao Yu