4 red pompano
Pickles 110g
A piece of ginger
Garlic
2 coriander
2 onions
10 dried peppers
12 Zanthoxylum bungeanum
1 spoonful of Pi County bean paste
chicken a little
Side dish: cabbage
Konjac block
white radish pieces
Grilled fish pot with pickled vegetables
By FelixUpton
Recipe Recommendations
- pickles 110g
- ginger 1 block
- garlic delete
- coriander one
- onion delete
- dried chili 2 trees
- pepper delete
- pakchoi 2 pieces
- Pi County bean paste 1 scoop
- chicken essence delete
- coarse salt a little
Steps for Grilled fish pot with pickled vegetables
1
Marinate the red pomfret with coarse salt. Wash the pickles and shred them. Cut the green onions into sections. Break the dried peppers. Wash and slice ginger. Slap the garlic flat. Pi County bean paste chopped
2
Wash off the salt of the red pomfret, drain the water, and use kitchen paper to soak up the water.
3
Preheat the oven for five minutes, lay the baking sheet with tinfoil, place the red pomfret on the baking sheet, place it in the oven and bake for 10 minutes, then turn the baking sheet and continue to bake for 10 minutes.
4
Put a little oil in the pan and saute the ginger slices until fragrant.
5
Put the thin bean beans in and stir-fry to make red oil.
6
Add appropriate amount of water to boil and turn off the heat.
7
Put the shredded pickles in the hot pot.
8
Put the grilled fish in.
9
Pour the watercress soup into it and cook over low heat for 5 minutes, add a little chicken essence to taste.
10
Put a little oil in the pan and stir-fry the dried peppers and pepper over low heat. If they are burnt, they will be very fragrant.
11
Put the garlic into the pan and sprinkle with the spring onions and coriander.
12
Pour the stir-fried chili oil in, place a few pieces of white radish and konjac along the edge of the pan, and you can start cooking ^_^.