How to Make Spicy Braised Fish?

Homemade Sichuan Spicy and Numbing Grilled Fish：

Ingredients:Pomfret fish One piece (can substitute with Carp or other fleshless fish; the large fish is too much for two people, so I bought a pomfret)Onion, garlic slices, scallions,Ginger slices, ginger, dried red chili,Chili powder, Sichuan pepper,Doubanjiang sauce,，Fenjiao，stock (preferably homemade), sprigs of cilantro, Golden needle mushrooms . 1. Clean the fish and marinate it with cooking wine, salt, and Shrimp oil for 15 minutes.

2. Lay onion slices at the bottom of a baking dish, place the marinated fish on top, sprinkle ginger,Stove preheat the oven to 220 degrees Celsius and bake for 20 minutes in the middle rack.

3. In another wok, start frying with cold oil; add scallion pieces, garlic slices, ginger slices, dried red chilies, and Sichuan pepper, stir-fry until fragrant.Oven Preheat the oven to 220 degrees Celsius, place the fish dish in the middle rack, bake for 20 minutes.

4. Add two tablespoons of Sichuan jiang sauce and stir-fry until red oil appears.

5. Pour in 1.5 cups of water, add half a box of stock cubes, bring to a boil then reduce heat and simmer for 3 minutes.

6. Add cilantro and golden needle mushrooms, cook for another minute before turning off the heat. Pour this cooked sauce over the baked fish, place back in the oven and bake for 5-8 minutes.

Place the Chinese parsley and mushrooms in the pot, cook for another 1 minute, then turn off the heat. Pour the cooked soup mixture over the baked fish and return it to the oven to bake for 5-8 minutes.