Charcoal grilled fish, mellow and delicious, fresh and fresh

Historical origin:

Zhuge Liang loved this kind of grilled fish all his life. Therefore, people also call it "Zhuge grilled fish". According to the older generation, Zhuge Liang, who lived in seclusion in Langya County at that time, loved grilled fish, which was different from ordinary grilled fish in materials and practices. Every time Zhuge Liang prepares a family dinner, he often invites several friends to taste delicious grilled fish. Later, Zhuge Liang left Longzhong to assist Liu Bei in farmland; A year later, he made a special trip to invite several friends to taste delicious grilled fish, and sent someone to take care of the famous chef who made grilled fish. After Liu Bei proclaimed himself emperor in Chengdu, Zhuge Liang recommended him to the palace as a royal chef. This kind of grilled fish is not only eaten by Zhuge Liang, but also enjoyed by Liu Bei, Guan Yu and others, and has become an indispensable food at the royal banquet. After Zhuge Liang's death, some people renamed this stunt grilled fish "Zhuge grilled fish" to commemorate Zhuge Liang's brilliant life and noble character. Another said that Zhuge Liang was modest and explained: This dish is more appropriate to be called "farmer's grilled fish" because I absorbed the technology of villagers' grilled fish when I was a farmer in Longzhong, Shan Ye. Therefore, Zhuge grilled fish is also called "farmer grilled fish".

Since then, the famous chef's skills in grilled fish have been passed down from generation to generation, and won numerous honors for them. In the Tang, Song, Ming and Qing Dynasties, this famous chef family had 13 chefs successively, specializing in this dish for the emperor. When Li Longji, Emperor Xuanzong of the Tang Dynasty, heard about the origin of grilled fish, he was full of praise and gave him the name "Zhuge Grilled Fish".

Zhuge's method of grilled fish:

Preparation of ingredients

Seasoning: 1g of dried Chili, 15g of dried Zanthoxylum bungeanum, 1g of Pixian watercress, 2g of old oil, 1g of monosodium glutamate and chicken essence, 1g of cooking wine, 5g of salt, and fresh spicy chicken paste (chicken is strong in flavor and concentration, and cannot be used for many purposes, at most 1.

production steps

1. After killing the fish, scale it, cut it from the back, remove the internal organs, clean it, cut a flower knife, add 5 grams of salt and monosodium glutamate, and marinate for 1 minutes

2. Bake the fish on the grill for 1 minutes until it is ripe, and brush it with a layer of old oil (the number of times of brushing oil can be changed according to the actual operation, and it is generally best to master it twice, the first time. This can ensure that the fragrance of oil can fully enter the fish), sprinkle cumin powder on the grill for a minute, and put it into a stainless steel plate with shredded onion for later use

3. Put one or two mixed oils (half lard and half vegetable oil) in the wok, add ginger and garlic bean paste and Yongchuan beans, stir-fry over medium heat, add the remaining old oil, fresh spicy chicken paste and fresh soup, then add chicken essence and white sugar for seasoning, and finally add celery festival and cucumber.

4. Put 3g of mixed oil in another pot, heat to 5%, stir-fry dried chili and dried prickly ash over medium heat, and sprinkle with shredded scallion, coriander and red pepper to decorate the fish.

Zhuge grilled fish is a traditional dish of Han nationality, belonging to Sichuan cuisine or Hunan cuisine. Grilled fish series is the main feature, and grilled fish, Kung Fu halogen, perfume fish and fine series are the supplementary cuisines, which are divided into two series: spicy and fragrant. According to legend, during the Three Kingdoms period, Liu Bei, Guan Yu and Zhang Fei gathered under the imperial list, became sworn in the Peach Blossom Garden, sacrificed heaven and earth, slaughtered cattle and set wine, gathered the warriors in the countryside, and got more than 3 people, so they got drunk in the Peach Blossom Garden and had a good time! During this period, there was a cook named Zhang who was in charge of cooking. His unique skill was grilled fish with charcoal fire, which was mellow and delicious, fresh and fresh! Liu Bei and others were overjoyed, and their morale was greatly boosted after the wine and meat. Liu Bei waved a knife and said, "You are good at cooking, so you should remember your merits." After that, Liu Bei ascended the throne and decided to make grilled fish a Shu cuisine.