The first step is to kill the bass.
Choose fresh perch, slaughter it, drain the blood of the fish, then rinse it, cut it from the back and keep the abdomen connected, press the whole fish into a plane, then cut a flower knife on the fish and control the water for later use.
Step two, marinate the bass.
Put 1kg purified water into a container, and add 50g onion ginger slices, 100g cooking wine, brandy, 20g pepper noodles, monosodium glutamate, chicken essence, brine chicken, 30g cumin powder, Chili powder, 300g soy sauce, 15g lemon juice and 65438 sugar.
Step three, roast the bass.
Take out the marinated perch, put it on the grilled fish clip, and put it on the charcoal grilled fish stove to start roasting. Turn the fish every two or three minutes to make the whole fish evenly heated.
When the water of the fish is slightly dry, brush the fish oil for the first time, brush the fish juice again after about 1 minute, continue to bake, brush the fish juice again, and bake it repeatedly until it is mature.
Finally, brush the grilled fish oil again, sprinkle with grilled fish ingredients and put the fish in a stainless steel plate.
The fourth step is the method of frying the base material and cooking.
There are two kinds of bottom materials commonly used in Wanzhou grilled fish, one is pickled pepper flavor and the other is spicy, which is acceptable to almost all diners in the country.
Fried method of pickled pepper seasoning
After the pot is lit, add 100g salad oil, 5g onion slices, 5g ginger slices, 5g garlic slices, 20g pepper soaked with two gold bars, 20g Merlot Chili sauce, 15g pickled pepper and shredded millet, stir fry with low fire, add 500g broth and 5g medicinal powder, and then add 40g sour beans. Take the fish out of the pan, sprinkle 8 grams of fresh pepper, then heat 200 grams of sesame oil, pour it on the fish, sprinkle 5 grams of sesame seeds and 30 grams of chives, put it in a special oven and light it.
Stir-frying method of spiced spicy seasoning
Heat the pot, add 50g of spiced red oil to heat it, 20g of ginger and garlic seeds, 30g of Ciba pepper, stir-fry with low fire, 20g of bean paste and Merlot Chili sauce, stir-fry with low fire, 50g of fresh soup, 10g of thirteen spices 10g, cumin powder and curry powder. The pot is on fire, and 200 grams of sesame oil is injected. When heated to 40%, add 50 grams of dried pepper and 30 grams of green pepper, and stir fry with low heat. Then add 30 grams of onion, sesame 10 grams, 50 grams of onion segments, and stir fry over low heat. Pour into a plate, sprinkle with 30g fried peanuts and10g coriander.
Key operation points:
1. Because the water and oil of fish will be partially lost during roasting, it is necessary to brush oil and juice in time.
2. When frying the base material, it is not advisable to have too much fresh soup, and it is advisable to 1/3 not reach the fish. After eating grilled fish, you can also add fresh soup and rinse other raw materials, which is a combination of grilled fish and hot pot.
Formula and method of grilled fish oil
Is prepared from salad oil 60g, onion oil 250g and peanut oil 100g.
Formula and preparation method of grilled fish juice
Is prepared from 400g of onion ginger juice, 5g of sugar rice vinegar, 30g of oyster sauce, 20g of honey10g, 20g of apple vinegar, 25g of mash juice and 2% of salt.
Formula and method of grilled fish material
Mix well with 200g of millet pepper noodles, 30g of spiced pepper noodles, 13-spice cumin powder 15g, curry powder 10g and salt 3g.
Formula and method of medicinal powder
50g of thirteen incense, 50g of cumin powder, 30g of curry powder and 5g of maltol, and mix well.
Formula and method of sesame oil
Put 2kg of salad oil into the pot, when it is heated to 40%, add onion, ginger slices100g (or a little dried onion), simmer until fragrant, add 30g of pepper, cinnamon, Amomum villosum10g, 2 star anise and 5g of clove, simmer until fragrant, take out, naturally cool and filter for later use.
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