Gu Zao huo Wei Bei fish

This delicious but seemingly rough rice is not easy to cook: 1. Take two or three kilograms of fresh fish tender, all fingers thick, gut, and squeeze out the intestines. Although the fish is small, the price is not cheap now. The water quality of young fish used to be good. If it's fresh, it's a little bitter, but there's no need to open it when baking to avoid disfigurement. It's best to disembowel now, which is actually the most troublesome and cumbersome thing. Dry a pair of scissors for half a day. If it is not cooked well, the fish will be ugly. If you use a smaller fish, just pinch the back of your head and squeeze out the internal organs. In addition, larger fish can also be used to cook hand-torn grilled fish with Liuyang steamed vegetables, but it is not particularly convenient to cook at home. Wash and drain the fish, mix well with a little salt and marinate for half a day or overnight. Pickling is to remove water and mucus from the surface of fish.

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2. Make a fire to prepare grilled fish. First spread ashes on the bottom of the brazier, then put charcoal on it, and grab a handful of dried pods on it and light it.

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3. When the pods are burned and all the charcoal is burned, cover the charcoal with a pot of ashes and let it burn slowly and evenly, so that it can burn until the next morning.

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4. Enter the important stage of making grilled fish: grilled fish. Now wash and heat the pot (don't burn red), then turn off the fire, pour in a little oil (tea seed oil is the best and the most fragrant), tie a brush with straw at will, and moisten the pot evenly with the oil brush, so that the fish will not stick to the pot easily. Then carefully put the marinated and drained fish tender into the pot one by one, and be sure to spread it straight and flat. Turn on a small fire, slowly turn the pot, and carefully heat all the fish evenly; After a while, turn off the fire and bake it with the waste heat of the pot itself. When the water vapor dissipates, the smell of fish comes to my face. The traditional practice is to use a big pot and a big stove. Using the waste heat after burning wood or straw, you can put a lot of fish in the pot at a time, cover the pot for the night, and slowly roast the fish. However, there are few families who burn firewood and cook now, and the methods are advancing with the times. The disadvantage is that the heat is not easy to master, and there are not many fish that can be cooked in each pot. When the temperature cools down and the bottom of the fish appears beautiful golden yellow, it is baked. You need to carefully turn the fish over one by one. Chopsticks are easy to break and can also be turned directly with clean hands. Remember to wait until the temperature drops before turning over the fish, otherwise the fish body is likely to break and the next step cannot be carried out. Grilled fish is a delicate job, slow, fine and warm, just like burning a kiln. Only when the temperature is accurate can the baked fish be complete, non-sticky, non-scorched and non-withered, and a golden bowl. If you are impatient, you can cook after completing this step. The skin of the fish is crisp and the fish is soft and tender, which is the taste of fresh grilled fish!

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If you cook a lot of grilled fish at a time, it will be beneficial to preservation, so keep roasting. The charcoal plate for baking is very important, remember to check it more. The fire can't be big and urgent, but it has to be baked slowly overnight. If washed, the fish can be done thoroughly, but it is particularly fragile. This step is well done, and the roasted fish can be roasted thoroughly and preserved for a long time. The traditional method of roasting fish in a large pot and a large stove is a combination of roasting in the front pot and roasting in the back brazier. In some places in Hunan, after pot baking, rice bran, chaff, camellia seed shell, orange peel and other fuels are added to the brazier baking in this step, and the finished product is sallow in color, smooth in scale and fragrant in smoke, which is another style.

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6. Cover the brazier with a drying cage, arrange the fish one by one, cover them with oil paper, hold them down with articles, and slowly bake the fish overnight until they are dry. Get up at night to check the fire in the brazier, not too big, or the fish will dry up; It cannot be put out. Fish won't last long if it's not roasted.

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7. After a night of low-temperature baking, the finished product is baked.

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8. Put the roasted fish in a fresh-keeping bag, seal it in an iron box and take it out when you want to eat it. 5 kg of fresh fish, baked fish only has a small iron box, which is labor-consuming and time-consuming, and it is even more precious. Basically, in a similar way, you can often make fire-roasted loach, which is tender and tastes better than fish. It's just that loach is rare and difficult to buy now; It is more difficult to make, and it has disappeared from the recipes of ordinary people. When people in Hunan feel homesick, they grab two handfuls of grilled fish, throw two cloves of minced garlic, throw a handful of Liuyang lobster sauce, crush two dried peppers, and drop some tea seed oil, soy sauce, fermented glutinous rice juice and vinegar. Even better, cut some fresh perilla leaves, mix them together, put them in a pot and steam them with rice. After 30 minutes, the delicious grilled fish is cooked with the hot rice, chewed carefully and tasted slowly. This kind of fish can be easily divided into strips, very tough and elastic enough to chew for a long time. That dry, fragrant and salty taste is an unforgettable taste of home.