The recipe of grilled fish sauce [cooking method] 1. Bones are removed from the abdomen of the cleaned fish, pepper, salt and monosodium glutamate are removed from the abdomen, and onion, ginger and pepper are cut into filaments and mixed well. Peel the radish, cut it into cubes, carve it into a fishnet, and cut some Chinese cabbage into filaments for later use. 2. Put six Chinese cabbages on a flat baking tray, put the fish on it, heat it to 204℃ in the oven, put it in a baking tray with fish, and bake the fish for about 20 minutes until cooked. 3. Put shredded cabbage at the bottom of the dish, grilled fish on it, and shredded onion, shredded ginger and shredded pepper on it. 4. Sesame oil is extremely hot, drenched in fish, onion, ginger and other silk, covered with a fishing net carved from radish and decorated with western parsley. [Process key] 1. Shredded onions, ginger and peppers should be soaked in clear water to remove mucus, which can make the color more beautiful. The shredded Chinese cabbage has the same effect after soaking in water. The length of grilled fish depends on the size of the fish. This dish snapper weighs about 500 grams. In addition, seasoning materials should not be smeared on the appearance of fish, otherwise it will destroy the aesthetic feeling. [Flavor characteristics] 1. Snapper, commonly known as "Kerry fish" in southern Fujian and Taiwan Province province. This kind of fish has many varieties, flat body, thick scales, very mellow and delicious taste, rich in phosphorus, calcium, high protein and high nutritional value, and is a treasure in fish. 2. This dish is a famous dish in Taiwan Province Province. The finished product is light, fragrant and rotten, and its color is gorgeous. The practice of "Zhuge Grilled Fish": It won the "Jinding Award" of the 6th Food Festival in China, and Zhuge barbecues in Chongqing spread all over the country, with branches in all provinces and cities. The biggest feature of the dishes in the barbecue is the barbecue and the use of old oil. First, the raw materials are marinated for flavor, then roasted on the grill until 1989 is ripe, and finally poured with old oil and fresh soup. The dishes made in this way have not only the umami flavor of the raw materials themselves, but also the unique burnt flavor and flavor. Moreover, the finished dishes can play a good role in heat preservation when placed in an alcohol stove. After eating the main ingredients, diners can continue to rinse vegetables and mix noodles according to their personal tastes, which has a unique flavor.