Pan spicy grilled fish

Recipe Recommendations

• carp 1000 grams
• Chinese cabbage half a
• Pleurotus 500 grams
• wide powder 300 grams
• smoke dry 300 grams
• salt 5 grams
• spiced powder 2 grams
• sugar 10 grams
• soy sauce a spoonful
• cooking wine a spoonful
• chicken essence a spoonful
• cumin powder appropriate amount
• steamed fish oyster sauce half a spoonful
• Pi County Hot Sauce two tablespoons
• chili powder appropriate amount
• dried chili appropriate amount
• the pepper appropriate amount

• medium spice
• fried
• half an hour
• ordinary

Steps for Pan spicy grilled fish

1

Clean up the fish, pat the fish body along the incision below the fish head near the fish back with the back of the knife to pick out fishy lines (white)

2

Cut off the fish head and tail, split the fish head, and draw the fish body into an oblique mouth for later use.

3

Sauce: Cut the onion, ginger and garlic into a bowl, add sugar, salt, chicken essence, five-spice powder, cumin, chili powder, oil consumption, steamed fish soy sauce, and soy sauce cooking wine, stir well.

4

Marinate fish: Spread the fish body, head and tail evenly with the mixed juice, marinate for 20 minutes to fully taste it.

5

Accessories: Wash the Chinese cabbage, soak the broad flour in advance, boil it until transparent, smoke it dry and slice it, tear the mushroom into small flowers, wash it for later use.

6

Place the pan on heat and add appropriate amount of base oil

7

When it is 30% hot, add onion, ginger and minced garlic

8

Boil onions, ginger and minced garlic to give aroma and add it to Pi County bean paste

9

Add the dried peppers and stir-fry the sesame peppers until they taste

10

Add in smoked dry stir fry

11

Add the mushroom mushrooms and continue to stir fry

12

Add Chinese cabbage and stir-fry until raw

13

Finally, add the cooked wide flour, because the wide flour has been cooked in advance, and add it last to avoid frying.

14

Pick up another pot (or fry it and remove it to the plate for later use), add the base oil (if the oil is slightly too large to avoid clogging the pot), and add the fish heads and fish tails when it is about 40% hot.

15

Put the fish head and tail into the plate for about five minutes. Put in the marinated fish body, skin face up, and put in the pan and fry

16

Change to low heat, fry the fish on both sides until golden brown (the fish is already cooked) for about ten minutes, and then take out the pan. Place the vegetables that have been stir-fried in advance under the plate, lay the fish flat on the dish, with the fish heads and tails in place. Everyone, a spicy grilled fish is ready.

Recipe Categories

• hot dishes
• Elderly recipes
• Winter recipes