Production process: a grass carp weighing 3 kg is slaughtered and cleaned, cut vertically, sprinkled with salt, and then roasted on the stove. Because of charcoal, grilled fish has a natural flavor. While roasting, the grilled fish chef brushed the fish with seasoning powder made of sesame oil and more than ten spices such as cumin and star anise. After about ten minutes, the fish was cooked, and the master immediately served the fish with the soup fried in advance, which kept the umami flavor most effectively.

The fish container has several layers: the bottom is an iron tray with some water in it; In the middle is a stove burning with carbon, spitting Lan Huo; Grilled fish is on the iron plate above the charcoal stove, covered with dried Chili, pepper, lobster sauce, konjac, celery, coriander leaves, onion and other ingredients. Only the fish head and tail can be seen clearly, and the ingredients are opened. Below is the crispy yellow croaker skin that has been baked to a certain extent. In fact, this is also a way to eat grilled fish in a soup pot. In the process of heating with charcoal fire, the taste in the soup will gradually penetrate into the fish, and the more you eat, the more delicious it will be. Without soup, fish is not only not fresh enough, but also easy to stick to the bottom of the iron plate and become mushy.

When the fish is served, it is steaming. When the chopsticks are pulled, the aroma comes up, making people's tongues straight. Crispy and burnt fish skin is soaked in soup, which is full of fragrance and attracts taste buds. The fish is white, crisp and tender. When you put it in your mouth, it tastes fresh and slightly sweet. If it is not heavy enough, just dip it in the soup before eating, so that the spicy silk can penetrate into the fish fiber. It's really enjoyable. Even people who don't like spicy food at ordinary times, after being tempted by this delicious food, will put down their chopsticks one after another, stick out their tongues while smoking and shout for spicy food. At the end of the meal, the soup was still simmering, but some of it had melted into the fish itself. Snow-white fish gradually turned into sauce yellow, and the taste was more salty and stronger. Celery, konjac and other ingredients have absorbed enough soup and become particularly fragrant and fresh, which is better for cooking rice. After eating grilled fish, when you are not satisfied, put the cooked noodles into the soup and stir them, so as to fully absorb the fresh fish and make people swallow their tongues. More thrifty and lazy people pack the remaining fish soup and take it home to cook noodles, thinking happily that there will be another delicious breakfast tomorrow. After eating grilled fish and tofu pudding, you will have a full meal without getting angry. .