The types of barbecue can be roughly divided into direct fire and indirect fire.

Direct fire; Su Shao, Brick Shao, Miso Shao, Shao Shao, Pu Shao and Yun Dan Shao.

Intermittent fire; Bao Shao, skewer Shao, teppanyaki, iron pot Shao, rock Shao, shell Shao, posture Shao, pot Shao, pine leaf Shao and net Shao.

Shao Xijing (Xijing?きさぃきょぅやき)

It belongs to direct-roasted cuisine.

First, the extremely sweet Kyoto white miso-Xijing miso is diluted with wine or miso.

Then there are white-fleshed fish (such as pomfret and cod). ) It's all pickled and baked.

I cook Xijing barbecue with the following spices ~

Xijing staining;

(delicious) ~2 servings/? (soju) ~ 1 serving /2 egg yolks/white? ~ (black beans with white flour) 4/? (sugar) ~ 800 g.

After pickling for two days, rinse and dry the water for later use. ! ! ! edodooyu！ ! ! ! Xijing roast is to add Kyoto white miso with extremely sweet taste into wine or Lin Wei and stir it evenly, and then marinate the white fish in the stirred miso for about one to two days before tasting. Because it is easy to burn, the miso sauce must be washed off before barbecue to make beautiful barbecue dishes. , reference:. GWffXq。 yeqcvoc 7 prj 6 gi 1 pcnecj 2 ZZ 4 1 luudg-/article？ mid= 124，