The practice of Mikuni grilled fish, the practice of Mikuni grilled fish

You can ask me to join, but I can also teach you!

Ingredients: 4 bottles of Lao Gan Ma, 3 bottles of laba beans, 500 grams of salted fish from Guangdong, 50 grams of oyster sauce, 50 grams of hoisin sauce, 150 grams of abalone juice, 20 grams of chicken essence, 25 grams of monosodium glutamate, 15 grams of sugar, 5 grams of pepper, 500 grams of salad oil.

Preparation: Cut the salted fish into 0 3 cm square pieces, fry the same laba beans with salad oil until crispy, add condiments such as Lao Gan Ma and fry over low heat for about 5 minutes until it is evenly fried.

Production method: 1) Make the sea bass clean, cut a knife at an interval of 1 cm on both sides of the fish body, add salt, cooking wine, ginger slices, and green onions for about half an hour and put it into a large stainless steel basin.

2) Heat the salad oil until it is 70% hot, pour it into the bowl containing the fish, soak and fry the fish for 5 minutes until cooked, and put it in a hot stone dish with shredded onions.

3) Heat the old oil in another pot, add ginger and garlic to stir-fry until fragrant, then add millet spicy, minced meat, and secret spicy sauce and stir-fry evenly, pour it on the fish in the stone plate, sprinkle sesame seeds, and chopped green onions.

Ingredients: 1 grass carp (carp and other fish can also be used, about catty), 50 grams of celery, 1 green bamboo shoot, 1 loofah (side dishes can be used according to your preferences, lotus root, dried tofu, cucumber, potatoes, etc.).

20 grams of ginger, 100 grams of garlic, 100 grams of dried chili, 20 grams of pickled pepper, 15 grams of Sichuan pepper, 2 tablespoons (30ml) of Pixian bean paste, 1 tablespoon (15ml) of tempeh paste, 1 tablespoon (15ml) of soy sauce, appropriate amount of salt, 1 teaspoon (5 grams) of sugar, a little chicken essence, 250ml of fresh soup, oil.

Pickled fish seasoning: green onion, ginger slices, salt, cooking wine, chili noodles, Sichuan pepper noodles, cumin powder, soy sauce, oil.

Method: 1. Wash the slaughtered fresh grass carp, cut off the fins, use a knife to open the knife on both sides of the fish body, and then separate the fish part along the fish bone, divide the fish into two halves, connect the back of the fish, wipe the fish body with green onions, ginger slices, 1 spoon (5ml) of cooking wine and 1 teaspoon (5 grams) of salt, and marinate for 10 minutes.

2. Put the marinated fish into a baking tray lined with tin foil, put green onions and ginger slices, brush the fish body with oil and soy sauce, sprinkle with chili noodles, pepper noodles and cumin powder, and bake in a preheated oven at 220 degrees for 20 minutes (you can take out the soy sauce and oil in the middle and brush it again).

3. Cut the ginger into minced ginger, cut the garlic into large pieces, remove the old leaves of the celery and wash and cut into sections, chop the bean paste and pickled pepper, peel and cut the green bamboo shoots into hob pieces, peel and cut the loofah into hob pieces.

4. Put 50 grams of oil in the wok, boil until 5 hot, add the minced ginger and garlic cloves and stir-fry until fragrant, add the chopped Pixian bean paste, pickled pepper and tempeh sauce and stir-fry until fragrant.

5. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, add fresh soup to boil, add soy sauce, salt, sugar, and chicken essence to taste.

6. Add green bamboo shoots and celery to cook together, and turn off the heat when the loofah is added.

7. Remove the ginger and shallots from the grilled fish and put it into a deep basin (in fact, you can also put it in this deep basin at the beginning), and pour the side dishes on the fish.

8. Bake the fish in the oven at 200 degrees for 5 minutes.

9. Wash and heat a wok, add 2 tablespoons (30ml) of oil and cook until 5 hot, add an appropriate amount of dried chili pepper and pepper and stir-fry until fragrant (pay attention to the pepper and pepper should not be pasted), pour it on the grilled fish while it is hot, and garnish it with coriander before serving.

Sanguo barbecue is a special snack in Chengdu, which combines the characteristics of Korean, Japanese and Chinese cuisines, and is made by cutting fresh meat and seafood into thin slices, marinating them in special sauces, and grilling them on a charcoal fire.

Teach you how to grill fish in a simple and delicious way.

Grilled fish is no worse than the outside.

The kitchen is steaming hot in the morning, and this is the moment to enjoy a delicious meal in peace, and the breakfast grilled fish with ice powder.

The steps are as follows: 1. Wash the slaughtered fresh grass carp, cut off the fins, flower the knife on both sides of the fish body, divide the returned fish into two halves along the fish bones, connect the back of the fish, wipe the fish body with green onions, ginger slices, cooking wine, and salt, and marinate for 10 minutes;

2. Put the marinated fish into a baking tray lined with tin foil, put green onions and ginger slices, brush the fish body with tung oil and soy sauce, sprinkle with chili noodles, pepper noodles and cumin powder, and bake in a preheated oven at 220 degrees for 20 minutes;

3. Cut the ginger into minced ginger, cut the garlic into large pieces, wash the celery and cut into sections, chop the bean paste and pickled pepper, peel and cut the green bamboo shoots and loofah into hob pieces;

4. Put oil in a wok, boil until 5 hot, and add minced ginger. Garlic cloves, minced Pixian bean paste, pickled pepper and tempeh sauce stir-fry until fragrant;

5. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, bring fresh soup to a boil, add soy sauce, salt, sugar, and chicken essence to taste;

6. Add green bamboo shoots and celery to cook together, and turn off the heat when the loofah is added.

7. Remove the ginger and shallots from the grilled fish and put them in a deep basin and pour the side dishes over the fish;

8. Bake the fish in the oven at 200 degrees for 5 minutes.

9. Wash and heat the wok, put in the oil and boil until it is 5 hot, add the dried chili pepper and pepper and stir-fry until fragrant, pour it on the grilled fish while it is hot, and decorate it with coriander.