How to make spicy black bean grilled fish

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1. Clean the fish, remove the lungs and internal organs, and make a few cuts on the fish to make it easier to absorb the flavor. Slice the fish along the bones so it can lie flat on the plate. Add 10ml cooking wine, MSG, salt, pepper and ginger slices, spread evenly and marinate for about half an hour.

2.12 Prepare diced bamboo shoots, potato strips, onion strips, minced ginger, garlic cloves, and celery sticks.

3.21 After the pan is heated, add about 30ml of oil, then put in the drained potato strips and fry them. When the potato strips are basically cooked, remove them and set aside.

4.1 At this time, there will be a small amount of fish skin sticking to the pot, so you need to wash the pot first. After washing the pot, add 10ml of oil to the hot pot, and add minced ginger and garlic cloves.

5.2 Do not pour out the remaining oil. Add 15 ml of oil and heat it up to prepare for frying the fish. Take the fish out of the bowl and drain the cooking wine, put the fish into the pan and fry until both sides are almost golden brown (I forgot to take a picture of this step). Put a layer of tin foil on the baking tray, put the fried fish on it and lay it flat for later use.

6. Add Pixian bean paste and Lao Gan Ma black bean sauce and stir-fry.

7. Add pickled pepper and stir-fry.

8. Add diced bamboo shoots and onion strips and stir-fry.

9. Add red pepper and Sichuan pepper and stir-fry.

10. Add celery and stir-fry, then add the fried potato strips and stir-fry. Pour in an appropriate amount of broth or water, cook for 1-2 minutes, add an appropriate amount of MSG, salt, and chicken essence to thicken the sauce and then serve.

11. Pour the dish prepared in step 10 over the fish and put it into the preheated oven. 200 degrees, 15-20 minutes.

The detailed method and steps for spicy grilled fish with black beans have been introduced. After understanding the necessary steps, all you have to do now is put it into practice. Believe in yourself and start practicing.