Taste: salty and slightly spicy, with strong garlic flavor.
Ingredients: 1 grilled fish.
Seasoning: 200g peeled garlic, 20g pickled pepper powder, 5g ginger slices, 30g Pixian bean paste, 5g salt, 5g aged vinegar, cooking wine, sugar, pepper, 50g salad oil, 30g red oil, 20g scallion oil, 500g fresh soup and secret fish paste10g.
Production method:
(1) Heat salad oil, red oil and onion oil in the pan, stir-fry peeled garlic until golden brown, stir-fry ginger slices, bean paste and pickled pepper powder, and then cook in fresh soup.
(2) Add the remaining seasoning to boil, and then pour it on the grilled fish.
(3) Sprinkle a proper amount of white sesame and coriander on the prepared grilled fish.
Comments: Marinate the fish with garlic juice before baking, so that the garlic flavor of the fish is bone-deep, and then add garlic to make it taste more attractive.
Tomato flavor type
Taste: sour and slightly spicy, delicious. Ingredients: 1 grilled fish.
Seasoning: salad oil and onion oil each 30g, red oil 20g, tomato sauce 30g, ginger slices and garlic slices each 10g, material A (chicken essence, monosodium glutamate and aged vinegar each 20g, salt, cooking wine, sugar, secret fish sauce each 10g, sesame oil and pepper each 5g), fresh.
Production method:
(1) Cut tomatoes into squares 1 cm square, add tomato sauce and stir fry.
(2) Take out the pan, add salad oil, onion oil and red oil, add ginger slices, garlic slices and tomato sauce in step 1, stir-fry until fragrant, add fresh soup to boil, add material A, and pour into the fish pan.
(3) Sprinkle a proper amount of white sesame and coriander on the prepared grilled fish.
Comments: The combination of grilled fish and tomato can be said to be a breakthrough in new taste, especially in the hot season, giving people an appetite impulse. This taste comes from the color and taste of tomatoes themselves. It is recommended to remove the old vinegar and add freshly squeezed tomato juice, which is ideal.
Spicy type
Taste: spicy and refreshing, fresh and tender fish.
Ingredients: 1 roasted carp (about 1250g).
Seasoning: salad oil 80g, red oil 50g, material A (Pixian bean paste 100g, pepper 30g, dried pepper 50g, fresh pepper, ginger slices, garlic slices and secret fish sauce each 10g), and material B (salt, cooking wine, aged vinegar, sugar and secret fish sauce).
Production method:
(1) Heat the pan, add salad oil and red oil, when it is 50% hot, add material A and stir-fry until fragrant, add fresh soup, add material B to taste, boil and pour it into the prepared electric frying pan for grilled fish.
(2) Sprinkle the material C on the prepared grilled fish. The key: don't fry peppers, or the fish will be bitter.
Comments: Grilled fish is generally roasted to medium maturity. When frying the bottom material, be sure to fry the fish thoroughly. Boil the fish pot before serving, so that the cooked state is the best and the fragrance of the fish itself is emitted. Mala Tang is attractive to customers with taste and vision.
Spicy type
Taste: salty, spicy and delicious.
Ingredients: 1 grilled fish.
Seasoning: salad oil 75g, red oil 30g, material A (Pixian bean paste 80g, dried pepper 15g, dried pepper segment 25g, ginger slices 5g, garlic slices 5g), salt, cooking wine 5g, aged vinegar 5g, sugar 5g, pepper 5g, chicken essence 20g and monosodium glutamate 20g, and secret fish sauce 655.
Production method:
(1) Add salad oil and red oil to the pot, heat to 50%, add material A, stir-fry until fragrant, and add fresh soup to boil.
(2) Add the remaining seasoning to boil, and then pour it into the prepared fish pot.
(3) Sprinkle a proper amount of white sesame and coriander on the prepared grilled fish.
Comments: Spicy pays attention to drunkenness and massiness, which is both spicy and memorable. Boiling of red oil and frying of material A need to be done at home. Spicy seasoning accessories: cucumber strips 150g, onion segments 80g, celery segments 50g' Head: garlic 25g, ginger rice 15g Seasoning: dried Chili festival 80g, red pepper granules, onion granules, onion segments and celery 30g, dried Chili 20g, Pixian bean paste 60g. Decorative materials: 50g shredded onion, 30g fried peanuts and 20g coriander.
Note: Dried Chili Festival and dried Zanthoxylum bungeanum need to be sauteed with a little salad oil, and then the sauteed ingredients are poured in, and then the fried dried Chili Festival, Zanthoxylum bungeanum and side dishes are sprinkled together.
Soy sauce flavor
Accessories: cucumber strips 100g, celery festival 50g, onion slices 30g.
Ingredients: 20g garlic, ginger 10g. Seasoning: onion 30g, douban 150g, douban 20g, Yongchuan Douchi 10g, secret fresh sesame oil 15g, monosodium glutamate and refined salt 15g, chicken essence 10g, fresh soup 50g and homemade spicy ointment/kloc-.
Decorative materials: red pepper celery 30g, coriander 20g, shredded onion 20g, shredded red pepper 20g.
Practice: add salad to the clean pot. When it is 60% to 70% hot, pour in the dried sea pepper, stir-fry the sea pepper slowly on low heat, and then filter out the spicy oil.
Douchi seasoning
Accessories: onion, celery and cucumber 25g each. Materials: garlic rice 15g, ginger rice 10g.
Seasoning: celery 30g, onion 30g, Laoganma Douchi 80g, Yongchuan Douchi 10g, wild pepper 20g, bean paste 20g, monosodium glutamate 15g, refined salt 15g, chicken essence 10g, white sugar 5g and clear soup 250.
Decorative materials: 50g shredded onion, 30g shredded red pepper and 20g coriander.
Note: When grilled fish, sprinkle not only pepper noodles and cumin noodles, but also a little thirteen fragrant powder, which is especially fragrant.