Have you ever eaten scallion grilled fish? Authentic Sichuan cuisine, the head chef teaches you how to make this dish

Grilled fish with shallots

Ingredients: 1.6 pounds of fresh fish (called raw fish in Cantonese cuisine).

Main ingredients: Local fine chives about 4 pairs.

Ingredients: Local chives cut into small pieces, soaked red pepper cut into small pieces, ginger grains, fresh dried green onion heads. For food street

Main seasonings: fresh lard, grass fox soy sauce, light soy sauce, spicy red oil, salt, flavor powder, chicken essence powder, Korean roast gravy, black pepper, cooking wine

method:

1. Slaughter the fresh fish and chop them into pieces (the size in the picture) and set aside.

2: Wash the wok, burn the salad oil to 60% oil temperature, put the spare fish pieces into the quick pull oil and pour it out for later.

3: Leave a little oil in the pot, add soaked red pepper into small pieces, ginger grains, fresh dried shallots.

4, local chives about 4 two (note that it is the whole strip, easy to take out after burning) stir-fry incense, add an appropriate amount of soup, and then add the fish pieces after pulling the oil, add the appropriate amount of fresh lard, cooking wine, cover the pot lid with medium heat for 5 minutes, first use chopsticks to take out the spring onion, and then add seasonings in turn: soy sauce, salt, Korean roasted gravy, dark soy sauce, flavor powder, chicken essence powder, black pepper.

5: After tasting the taste, drop a little water to collect the juice, and finally pour a little spicy red oil into the pot. Add a little fresh shallots to the pan. Mix the flowers and grass, and you're done.