Spicy grilled fish

Yesterday, we went to Dongzhimen Ginza's spicy temptation, and we passed GUI street. GUI street is still very lively, with all kinds of spicy incense mixed together. Let passers-by can not resist, until the spicy temptation to completely blocked my mouth, to meet my stomach drops. Hot temptation twice in 4 days ~! But if it's hot, it's not hot. So sit down and continue to eat ~!

Eat and drink enough is also late at night, drink wine dare not drive walk, at this time of Beijing night is very comfortable, not cold not hot, cool breeze, the tipsy I blow sober a lot. Looking at the streets are still busy, selling mutton kebabs around the stalls filled with people, feel really cool.

Marveling at this year and slip out of the past, daring a day has passed unconsciously, a little heartburn into the belly is hard to avoid blind wonder, how so fast, it seems that a person's life, really not long, the first 15 years of muddled mind is not open, the last 15 years of physical inability to dominate, this is 30 years ah, The rest of the day is really really belong to us and how many days, either busy work, is busy. When I rack my brains to write a blog is just to write down the mood, I experienced, went to drop, eat drop record, because the memory is too fast to forget, but the words always can't express the feelings of the heart, maybe because my ability is limited, but often look back at the drop of time still can't help laughing. Thank you for having such a place for me to write and share with you. The great joy of life!

Main ingredient: Grass carp (about 2 jin)

Accessories: Cauliflower, chives, broccoli, scallions, ginger, garlic, small red pepper, five-spice powder, cumin

Spices: dried chili, Chinese prickly ash, Chinese prickly ash noodles, cooking wine, black bean sauce (Laoganma black bean sauce) star anise, cinnamon, fragrant leaves, green onion, ginger, garlic, salt, chicken essence, sugar, soy sauce, pepper

How to roast spicy fish:

1. Wash the grass carp, open from the abdomen to the head, and connect the back. With salt, cooking wine, Sichuan pepper noodles, pepper scallions, ginger slices, garlic cloves smear fish body pickled into taste (open the oven up and down fire, 200 degrees in advance preheating)

2. Break the cauliflower and broccoli into small flowers, chop the scallions and cut the peppers into rings

3, put broccoli, cauliflower into the pot blanching, boiling water into a little butter and salt, so the blanched cauliflower is very delicious

4. Brush the oven chassis with oil, put the pickled fish into the oven sprinkled with pepper, five spice powder, put ginger slices on the fire, bake at 180 degrees for about 20-25 minutes, take out and turn.

5. On the other side, sprinkle cumin powder, chili powder and five-spice powder, turn 200 degrees and bake until the surface of the fish is dry.

6, when the fish will just blanched cauliflower broccoli into the pot with a little oil, hot pepper sauce stir-fry out of fragrance

7. Take the fish out of the roasting pan with gloves, pour the fried raw materials on the fish and the plate, and then put them into the oven to roast for two minutes (make the taste of all kinds of raw materials and soup blend with the baked fish).

8. Take the fish out with gloves and sprinkle with chives.