Butter, rapeseed oil, aniseed, tsaoko, fragrant leaves, cardamom, fennel, clove, cinnamon, dried tangerine peel, citronella, fermented grains, bean food, white wine, ginger and garlic, and green onions.

Raw grass carp 1 (weight about 1250g).

20g of onion and celery, 50g of pepper and 60g of dried pepper.

250g of bean sprouts, 20g of celery and 50g of bean curd skin.

8 grams of seasoning salt and cumin, 60 grams of spicy sauce, 50 grams of cooking wine, 0/0 grams of Chili noodles/kloc-0, and 80 grams of spicy oil.

Make 1. Slaughter the fish, slice it from the abdomen (the fish body is continuous), cut the fish body and bones after removing the internal organs, cut a flower knife on the inside of the fish, and marinate it with cooking wine 10 minute. 2. Put the fish on a grilled fish stove, clamp it with a grilled fish, sprinkle 3g salt, roast it with charcoal fire 1min, turn the fish over, sprinkle 3g salt, roast it for 2min, brush it with hot sauce, and sprinkle with cumin and Chili noodles; Do the same thing upside down, then bake it on both sides 1 min, put the small dish upside down on the fish, turn it upside down and take out the whole fish. 3. Side dishes and water; Put 30 grams of spicy oil in the pot, heat it until it smokes, put the blanched side dish in the pot, add 2 grams of salt, stir fry until fragrant, put it in a stainless steel plate, and spread the grilled fish on the side dish. 4. Add the remaining spicy oil into the pot, heat it until it starts to smoke, stir fry with a feeder, pour it on the fish after taking out the pot, and put the stainless steel plate on the table of a small charcoal stove.

Before roasting the key fish, it is best to brush a little sesame oil on the grilled fish clip and the fish body to avoid adhesion between the grilled fish clip and the fish body.