Ingredients:
1 whole fish
Sichuan Pepper, 2 grams
Dark Soy Sauce, 5 grams Pixian Broad Bean Paste, 20 grams Cilantro, appropriate amount 1. Prepare the ingredients. 2. Then prepare the seasonings. 3. Clean the fish, remove the internal organs, and score both sides of the fish body. 4. Then add scallion, ginger, cooking wine, and salt, and marinate for 10 minutes. 5. Wash and cut celery and bamboo shoots into sections for later use. 6. Add soy sauce, ground Sichuan pepper, cumin powder, and chili powder to the marinated fish.7. Evenly spread the seasoning on both sides of the fish, then brush with salad oil. 8. Both sides of the fish should be brushed with oil. 9. Preheat the oven to 220°C, place the fish inside, and bake for 25 minutes. 10. Heat oil in a wok, sauté scallions, ginger, garlic, pickled chili, and bird’s eye chili until fragrant. 11. Add broad bean paste and stir-fry until aromatic. 12. Add an appropriate amount of water. 13. Add dark soy sauce. 14. Add steamed fish soy sauce. 15. Add white sugar. 16. Boil over high heat for 3-5 minutes to release the aroma.
17. Then add celery and bamboo shoots.
18. Continue cooking for 2 minutes. 19. After 2 minutes, turn off the heat and pour the broth into a tray. 20. Remove the pre-baked fish from the oven. 21. Place the fish into the tray. 22. Return to the oven and bake for another 10 minutes. 23. In a wok, add sesame oil, dried chili peppers, and Sichuan peppercorns, then fry over low heat until fragrant. 24. Pour the oil over the fish in the tray. 25. Sprinkle cilantro segments on top and serve on an induction stove to keep warm while eating.
