Grilled fish with black bean sauce(chi xiang kao yu )

Grilled fish with black bean sauce

Introduction:

"Because I love roast fish so much, I always think about how to make delicious roast fish. Today's grilled fish with soy sauce is really delicious. It's a terrible thing for two fat people in our family because it contains a lot of oil. But who can resist the temptation in the face of delicious food? I'd like to eat it once in a while (*^__ ^*(hee hee... "

Production steps:

Step 1: wash the grass carp, draw a few oblique knife edges on both sides of the fish body to taste, and wipe the water on the fish body thoroughly with kitchen paper towel. Spread half a teaspoon salt evenly on the inside and outside of the fish, massage gently for a while, and marinate for 10 minutes

Step 2: heat the oil in the pan over high heat, add the dried pepper and large ingredients, part of the onion, ginger and garlic (pepper can also be put if you like spicy). When the fragrance comes out, filter out the seasoning and leave only the fried oil.

Step 3: deep fry the salted fish in the oil pan, with the fish back down (at this time, if the fish comes out of water again, be sure to dry it again) (the oven is preheated at 220 ℃)

Step 4: put the fried fish on the baking plate covered with tin foil. First spread some chopped onion slices on the tin foil, and then brush the surface of the fish with the oil of the fried fish with a brush. Brush as much oil as possible. After brushing, put it into the middle layer of the oven preheated at 220 ℃ and bake for about 15 minutes

Step 5: fry the side dishes when grilling the fish. Peel lettuce and slice, slice carrot, slice onion. The Douchi and Douban sauce are also chopped first

Step 6: heat the remaining oil of fried fish over high heat. First add onion, ginger and garlic to fry until fragrant. Then add Pixian Douban and Douchi to continue to stir fry. Then put lettuce, carrot and onion into the pot and stir fry for 2 minutes. Finally, add water (more than these ingredients are OK), and wait for the water to boil

Step 7: after the fish is roasted, take it out of the oven, immediately spread the cooked side dishes around the fish, and pour the soup on the knife 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 it at 160 ℃ for 8 minutes, and the fish is ready. Take it out and put some parsley on it

Materials required:

Grass carp: half a stick

Lettuce: right amount

Carrot: right amount

Onion: half

Coriander: how many

Onion, ginger and garlic: right amount

Fragrant leaves: 4 pieces

Dry pepper: right amount

Large material: moderate amount

Pixian Douban sauce: right amount

Douchi: right amount

Salt: right amount

Precautions: 1. Before marinating fish, the water on the fish must be wiped clean as much as possible. If there is too much water on the fish, it will not only explode, but also stick to the skin. After that, when you brush oil on the fish skin, try to brush a little more, brush a little thicker, the roasted fish skin will be more delicious. 2. The side dishes are spread around the fish to make the fish better accept the baking. 3. If you don't have oilcloth or tin foil at home, spread more onions. This will not only increase the flavor, but also make it easier to wash. 4. When you pour the side dishes into the baking plate, you must pour the soup on the fish as much as possible, so that the fish can absorb the soup and taste better.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Chi Xiang Kao Yu