Ingredients
Black River Fish ( One ) | Rapeseed oil ( appropriate amount ) |
Raw Smoke and vinegar ( appropriate amount ) | Pixian Doubanjiang ( appropriate amount ) |
Oyster sauce ( appropriate amount ) | Salt, chicken powder, sugar ( appropriate amount ) |
Thirteen spices, cumin powder ( appropriate amount ) | Ginger, garlic ( appropriate amount ) |
Dried chili pepper, Sichuan peppercorns, millet chili ( appropriate amount ) | Chives ( Appropriate amount ) |
Beer ( Appropriate amount ) | Ginger oil (don’t use it if you don’t have it) ( Appropriate amount ) |
Recipe for family version of Sichuan grilled fish
1.Wash the black river fish, remove the internal organs, open the back, and season with salt and pepper , ginger slices and beer and marinate for 20 minutes
2. Add oyster sauce to the bowl and eat Oil, thirteen spices, and cumin powder, brush evenly on the back of the fish
3.Preheat the oven to 210 degrees and bake the fish for 40-60 minutes.Adjust the time according to the size of the fish, about 40 minutes for a fish of about two kilograms
4. Pour rapeseed oil into the pot, add ginger and garlic and stir-fry until fragrant.Add Sichuan peppercorns, dried chilies, millet chili and bean paste and continue to stir-fry
5. Pour in half a can of beer to remove the smell, light soy sauce, oyster sauce, vinegar, chicken powder, sugar , salt and wood ginger oil to taste, add the grilled fish
6. Add side dishes according to personal preference.Today I chose luncheon meat, lettuce and white radish, sprinkled with chives
7. Add rapeseed oil to another pot, add dried chili peppers and Sichuan peppercorns, wait until the oil is hot and pour it on the fish, complete
Tips
Adjust the baking time according to personal preference.The longer the time is, the more crispy the fish skin will be.
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