Pick two fish, wash them, gouge out both sides and let them stand for use. Then, put them on the fire. First, dry it with steam on a small torch, and then bake it on a charcoal fire. I finally understand what "fashion" means! After three or five rounds, fish white is like jade fat. The fish itself has been soaked in salt and onion water, so it will taste like fish when roasted. It is important to master the time. The meat won't be tender if it is roasted for a long time. In this way, the masters will move aside and quickly sprinkle the fish with spiced powder and Chili powder. Then, bake it on the fire for another two or three minutes, and it will be fine. Plate up and get ready to serve!

Wushan roasted fish

Sichuan style, fish has eight flavors, such as pickled pepper, spicy and lobster sauce. The whole fish is salted first, then roasted, then added with a layer of ingredients, placed on a metal plate and filled in a small charcoal stove, and can be eaten until the end while it is hot. At the same time, there are dried tofu and sea.

Bring other side dishes. When eating fish, it will be cooked on a metal plate for a while, and it has the smell of fish material. The staple foods are vegetarian fried rice and mixed fried rice.

Rice, vegetarian fried rice and fish feel the best. There are also sweet soups, such as mashed potatoes and diced fruit, which are very refreshing.