Grilled fish training is taught in Good Day Catering Training School, Xiangshengge Catering Training School and Shishangxiang Grilled Fish Technical Training School.

1. Good Day Catering Training School

The headquarters of Good Day Catering Training School is dedicated to catering projects started by small businesses, creating a brand-new platform for entrepreneurs and looking forward to your arrival.

2. Xiangshengge Catering Training School

The headquarters of Xiangshengge Catering Training School is in Guilin. Many operators who want to open gourmet shops have mastered the cooking method of delicious grilled fish after coming to Xiangshengge Catering Training School to study.

3. Shishangxiang Grilled Fish Technical Training School

Shishangxiang Grilled Fish Technical Training School was established in 2117, headquartered in Hangzhou. The company currently has more than 211 employees. The instructors of Shishangxiang Grilled Fish Technical Training School are all professional chefs who make grilled fish. The tuition fee is only about 6,111 yuan. In addition to providing grilled fish making technology, the school will also teach students the skills of opening a shop, which is worth it.

the way to roast fish:

1, grass carp weighing more than 3 kg, please cut it open from the back, wash it and drain it.

2. Make a few cuts on the back of the fish, add a little salt to the cooking wine, and rub it all over the body. The delicious spiced powder, green pepper powder and white pepper barbecue powder are all touched with warm oil, and the onion, ginger and garlic are evenly packed and marinated for half an hour.

3. preheat the oven to 211 degrees, slice or shred potatoes, tofu and onions, put them on a baking tray covered with tin foil, pour some oil on it, and put the salted fish on it for 25 minutes.

4. When cooking, burn more hot oil in the pot, and the onion, ginger and garlic are not sauteed, and the pepper and fennel are sauteed. Add the bean paste, soy sauce and oyster sauce, add a little sugar to enhance the fragrance, pour a spoonful of balsamic vinegar along the pot, and throw away the chicken essence. This sauce soup is evenly sprinkled on the baked fish, and sprinkle some barbecue powder, white sesame seeds and Emma incense.