Exclusive Grilled Fish

Blanch bean sprouts and enoki mushrooms for 30 seconds, drain, and place them on a plate.

Slice the onion and place it at the bottom of the plate.

Prepare the seasonings.

The fish was cleaned by the fish seller, cut open from the back, and washed with 2 spoonfuls of salt.

Score the surface with cross cuts.

Sprinkle with pepper, 1 spoon of salt, scallions and ginger, and marinate with cooking wine for 20 minutes.

Wipe the fish with kitchen paper, and it won't stick to the pan when you fry it later.

Heat the pan, then add oil and swirl it around, then add slices of ginger.

Put the fish in, wait until it sets, then shake the pot to remove the skin.

Flip and fry. If the fish wasn't fried properly and the skin breaks, fry it and then serve.

When the oil is hot, add the Sichuan peppercorns and stir-fry over low heat until fragrant.

Add dried red chilies to stir-fry, then add slices of scallion, ginger, and garlic and stir-fry until fragrant.

Add cumin seeds and stir-fry until fragrant.

Finally, stir-fry with the sauce until fragrant.

I also added some onions and sautéed them until fragrant.

Add beer, then add water, 1 spoon of pepper, and half a spoon of sugar to enhance the flavor.

Put the fish in and stew for about 6 minutes.

Serve it out and top with cilantro.

Eat it.