Spicy roast fish(ma la kao yu )

Spicy roast fish

Introduction:

"I love this spicy grilled fish, which makes me like it if I don't like it."

Production steps:

Step 1: divide the fish into two parts from the middle, scratch a few knives, put ginger, scallion, salt, cooking wine on the body, marinate for dozens of minutes, (put salt boldly)

Step 2: put the marinated fish on the baking plate, spread ginger and scallion, brush thick oyster sauce inside and outside, salad oil, and finally sprinkle some chili powder and Zanthoxylum powder to increase the flavor, bake 230 ℃ for 25 minutes.

Step 3: ready ingredients.

Step 4: put proper amount of oil into the frying pan, heat it up, stir fry minced ginger and garlic until fragrant, then stir fry Pixian Douban and Douchi until fragrant.

Step 5: add dry pepper, stir fry pepper, add water to heat, then add bamboo shoots, broccoli can be cooked.

Step 6: pour the boiled soup on the roasted fish and bake for a few minutes. Then add proper amount of sesame oil in the frying pan, heat, add dried pepper and pepper, stir fry, and pour on the fish while hot.

Materials required:

Grass carp: one

Proper amount: green shoots

Broccoli: moderate

Onion and ginger: right amount

Dry pepper: right amount

Pixian Douban: three teaspoons

Li Jin Douchi: 2 teaspoons

Salad oil: right amount

Oyster sauce: right amount

Chili powder: appropriate amount

Pepper powder: right amount

Salt: right amount

Note: when marinating fish, put salt boldly. If you put less salt, it will not taste good. The soup is more delicious when it's full. This time, it's less. Brush thick oyster sauce on the fish to make them fresh. Bamboo shoots with grilled fish is very delicious.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: spicy

Chinese PinYin : Ma La Kao Yu