"Zhuge Grilled Fish" won the "Jinding Award" in the 6th China Food Festival, and Chongqing Zhuge Barbecue was popular 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. The recipe and production of this dish are warmly provided by Mr. Lu Chunbo, an intermediate chef. He has worked as a chef in Hebei Hotel, Kunming Shanzhenlou, Emei Hotel and Chongqing Zhuge Bakery Hebei Store, and is proficient in the production of Sichuan cuisine, Hunan cuisine, Anhui cuisine, seafood and other dishes. Ingredients: carp 1250g (all kinds of fish can be used), celery festival 15g, cucumber 15g, coriander 5g, shredded red pepper and shredded leek. Seasoning: dried Chili 1 00g, dried Chili15g, Pixian bean paste100g, old oil 200g, monosodium glutamate and chicken essence10g, cooking wine10g, salt 5g, fresh. Production method: (65,438+0) Slaughter the carp, operate it from the back (this can ensure the shape is complete and the heating is even, and if it is operated from the abdomen, the abdomen will be burnt and the back will be immature), clean the internal organs and cut the flowers. (2) Roast the fish on the grill for 10 minutes until it is cooked, brush a layer of mixed oil of old oil and feed oil (the brushing times can be determined according to the actual operation situation, and it is generally best to master it twice, the first time when the fish is roasted until it is five or six years old, and the second time when it is about to be cooked, so as to ensure that the fragrance of the oil is fully soaked in the fish), sprinkle cumin powder and bake it on the grill/kl. (3) Add 50g of cooking oil to the wok, add ginger, garlic and bean paste, stir-fry fermented soybean with medium fire, add the remaining old oil, fresh and spicy chicken paste and fresh soup, add chicken essence and white sugar for seasoning, and finally pour fish and vegetables after boiling in celery festival and cucumber festival. (4) Put 30 grams of cooking oil in another pot, heat it to 50%, add dried peppers and prickly ash and stir fry. Pour it on the fish and add shredded onion, shredded coriander and shredded red pepper to decorate. Tip: When cooking this kind of food, you need to be careful not to bake it too hard (using special grill and charcoal as fuel) and keep the flame slightly yellow, otherwise it will scorch the raw materials. Moreover, the whole baking process should constantly turn over the raw materials to make them evenly heated. Trial comment: put it in the roast duck oven for 20 minutes (take out the oil brush three times every 5-6 minutes), and then follow the recipe. The finished dish tastes good, but not as good as the barbecue. If there is neither a barbecue grill nor a roast duck stove in the restaurant, it is suggested to use an oven at 220℃, put shredded onion under it, take it out in the middle and brush it with oil for three times, brush it with butter for the first time, then brush it with old oil for two times, and bake it for 25 minutes, so that the finished dish tastes more fragrant. If you want to see more details, please go to /viewthread.php? tid=3 1 16。 Extra = page% 3d 1 Have a look, I hope it will help you.