People's love for grilled fish goes far beyond geographical restrictions. Not only Sichuanese love to eat, but also mainlanders love to eat. Sichuan style grilled fish is also very popular in Beijing. In Guijie, Sichuan-style grilled fish overtook the traditional spicy crayfish and duck neck and became the most popular dish in Guijie.
People's love for grilled fish even goes beyond seasonal restrictions. No matter what season, the grilled fish stall outside is always full of guests.
Many friends left messages saying that they wanted to learn from Sichuan's grilled fish. Today, Brother Huo will teach you to cook a home-cooked grilled fish with green peppers and pickles. The combination of Sichuan bean paste and kimchi is spicy and delicious, sour and crisp, and the real Sichuan flavor is cooked.
Main ingredients:
crucian
Accessories:
Fresh green pepper 10g, small green pepper 30g, garlic 20g, ginger 20g, chicken essence 3g, onion 15g, ginger 5g, sugar 1g, Pixian watercress 20g, pickle 50g, millet pepper 15g, pickled cowpea 20g, pickled cowpea 20g.
Wash the crucian carp and cut several knives on each side (convenient to taste)
Shred pickles, cut onions, shred ginger, and make a baking tray with tin foil.
Put the cut sauerkraut, shallots and shredded ginger into the fish belly and put them into tin foil paper.
Pour rapeseed oil into the pot, the oil temperature is 60%, and the bean paste is put into the pot.
Stir-fry watercress in the pot, put millet in the pot, put ginger and garlic in the pot, and soak cowpea in the pot.
Pour in the stock, add some sugar, and add chicken essence.
Stir-fry the grilled fish material, pour it on the surface of crucian carp, and cover it with tin foil paper (moisturizing)
Put it in the oven, 200? Bake for 25 minutes.
Put chopped Qinghai pepper on it and add some green pepper.
Sprinkle with boiling oil and add some coriander.