Chongqing spicy roast fish(zhong qing ma la kao yu )

Chongqing spicy roast fish

Introduction:

"Spicy grilled fish is a combination of spicy, spicy and fresh. The fish is tender and the soup is delicious. A stainless steel tray holds the grilled fish, which can be heated and eaten at the same time. After eating the fish, you can brush some vegetables. It is a fashionable delicacy now. You can make spicy grilled fish at home. With a little patience, it's very easy to succeed

Production steps:

Step 1: prepare the ingredients.

Step 2: prepare the seasoning.

Step 3: remove the internal organs of the fish, wash them, and draw a flower knife on both sides of the fish.

Step 4: add onion, ginger, cooking wine, salt and marinate for 10 minutes

Step 5: wash celery and bamboo shoots and cut into sections.

Step 6: add soy sauce, Zanthoxylum powder, cumin powder and chili powder to the pickled fish.

Step 7: spread the seasoning evenly on both sides of the fish, and then brush with salad oil.

Step 8: oil both sides of the fish.

Step 9: preheat the oven to 220 degrees, put in the fish and bake for 25 minutes.

Step 10: heat the oil in a wok and saute shallot, ginger, garlic, pickled pepper and millet pepper.

Step 11: stir fry with bean paste until fragrant.

Step 12: add appropriate amount of water.

Step 13: join the veteran.

Step 14: add the steamed fish soy sauce.

Step 15: add sugar.

Step 16: cook over high heat for 3-5 minutes.

Step 17: then pour in the celery and bamboo shoots.

Step 18: continue to cook for 2 minutes.

Step 19: after 2 minutes, turn off the heat and pour the soup into the tray.

Step 20: remove the roasted fish.

Step 21: put the fish in the tray.

Step 22: bake again in the oven for 10 minutes.

Step 23: add sesame oil into the pot, add dried pepper and pepper, fry in low heat until fragrant.

Step 24: then pour the oil into the fish plate.

Step 25: Sprinkle the coriander segment on the top of the electromagnetic oven and eat while heating.

Materials required:

Fish: one

Celery: 50g

Bamboo shoots: 50g

Onion and ginger: right amount

Garlic: one head

Dried pepper: 3

Pickled peppers: 3

Millet pepper: 4

Sichuan pepper: 2G

Veteran: 5g

Pixian bean paste: 20g

Coriander: moderate

Steamed fish and soy sauce: 15g

Sugar: 5g

Cooking wine: 15g

Salt: right amount

Cumin powder: 5g

Pepper powder: 5g

Chili powder: 3 G

Sesame oil: appropriate amount

Note: fish can be at will, black fish, grass carp, silver carp can be. When the fish is put into the oven for the first time, turn the fish upside down when it is half baked, so as to ensure that the fish are well cooked. Sichuan pepper if not, with pepper instead, but can be increased in some dosage. If you like more spicy, you can chop the dry pepper, pickled pepper and millet pepper into pieces to make them more spicy.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: spicy

Chinese PinYin : Zhong Qing Ma La Kao Yu