Wushan grilled fish is a special food which originated from Wushan. Now it is mostly cooked in a grilled fish oven. In the process of spreading, three cooking techniques of pickling, roasting and stewing were combined, and the characteristics of traditional Sichuan cuisine and Sichuan hotpot were fully used for reference. It is a delicious and nutritious flavor snack. The following is what I arranged for you for your reference!

Brief introduction of Wushan grilled fish

While replaying the Millennium food culture, it also leads the new fashion of modern food!

When it comes to grilled fish, people often think of palm-sized live fish grilled fish or dried fish, which are directly placed on charcoal fire like kebabs, with a little seasoning such as salt and pepper, and can be eaten after cooking. The popular Wushan grilled fish this year is obviously different from the traditional barbecue method. It adopts a unique method of "roasting first and then stewing", which combines the essence of roasting and stewing. It is a unique food in Wushan.

Method for making Wushan grilled fish

1: Wash the slaughtered fresh grass carp, cut off the fins, cut the knife marks on both sides of the fish body with a knife, and then separate the fish parts along the bones, so that the fish is split in half and the fish backs are connected. These steps can be handled by the store when buying fish. Wipe the fish evenly with onion, ginger slices, 1 teaspoon 5ml cooking wine and 1 teaspoon 5 g salt, and marinate for 20min.

2. Put the pickled fish in a baking tray covered with tin foil, pad it with onion and ginger slices, brush it with oil and soy sauce, sprinkle with pepper noodles, pepper noodles and cumin powder, and bake it in an oven preheated to 230 degrees for 20 minutes. You can take it out and brush the soy sauce and oil again.

3: Cut ginger into Jiang Mo, cut garlic into large pieces, wash celery and cut into sections, slice green bamboo shoots and lotus roots, peel and cut into thick slices, wash mushrooms and cut into strips, and cut bean curd skin into wide strips.

4: Add oil to the wok, heat it to 60%, add Jiang Mo garlic cloves and stir-fry until fragrant, and add Pixian watercress, pepper and pepper to stir-fry until fragrant.

5: Add fresh soup or boiled, add soy sauce, salt, sugar and chicken essence to taste. [2]

Wushan grilled fish special

There are many versions of the legend of grilled fish, such as Zhuge version of grilled fish and African indigenous version of grilled fish. This only reflects a grilled fish culture. The uniqueness of Wushan grilled fish lies in the organic combination of three cooking methods: pickling, roasting and stewing. In addition to the folk secret recipe, it also combines the essence of Chongqing hot pot, and uses more than 50 kinds of herbs and seasonings to prepare more than ten kinds of spicy grilled fish, sauce-flavored grilled fish, pickled pepper grilled fish, onion-flavored grilled fish, spicy grilled fish and drum-flavored grilled fish. Wushan grilled fish has won the trust of consumers with its unique quality, continuation of the connotation of food culture, combined with the characteristics of hot pot, rich flavor, bright red soup color, spicy but not dry, healthy nutrition, hygiene and safety. The application of seasoning is a must in Wushan grilled fish production. Both marinade and soup have been tested for hundreds of times, and the formula has been adjusted repeatedly by fully learning from the characteristics of hot pot materials. More than 40 kinds of Chinese herbal medicines and seasonings are selected, which not only give full play to the fragrance of various ingredients, but also are rich in nutrition. The grilled fish made by this method has changed the shortcomings of other counterfeiters, such as rough production technology, simple materials and single taste. It not only has the umami flavor of fish, but also has a unique burnt flavor, which is rich in flavor and endless in aftertaste.