Zhuge Baked Fish is a traditional Han Chinese dish, belonging to the Sichuan or Hunan cuisine. So do you know how to do Zhuge grilled fish is the most delicious? The following is what I have organized for you about the Zhuge grilled fish practice, for your reference!

Ingredients prepared

Seasonings: 100 grams of dried chili peppers, 15 grams of dried peppercorns, Pixian 100 grams of soybean paste, 200 grams of old oil, monosodium glutamate (MSG), chicken essence, 10 grams of each 10 grams of wine, salt 5 grams of freshly spiced chicken paste (chicken flavor. Concentration of strong, not more than 10 grams, up to 10 grams) 10 grams of sugar 5 grams of Yongchuan black beans 10 grams of ginger Garlic 15 grams of rice, cumin 20 grams of fresh soup 250 grams.

Steps

1, fish killed and scaled, from the back of the knife, gutted and cleaned, playing a word knife, add ingredients, salt, MSG 5 grams, marinate for 10 minutes

2, fish on the grill grill 10 minutes to nine mature, brush a layer of old oil (according to the actual operation of the number of times to change the brush oil, generally mastered in the two best, the first time in the fish grilled to 5 to 6 mature brush, the second time in the soon to be cooked) Brush, the second time in the grill is about to be cooked brush, so that you can ensure that the flavor of the oil fully into the fish), sprinkle cumin powder and then on the grill a little bit of grilling for 1 minute, loaded into the stainless steel plate padded with shredded onions standby

3, frying pan put mixed oil (lard and vegetable oil half each) one or two, under the ginger and garlic bean paste, Yongchuan beans, medium heat stir frying with the rest of the old oil, freshly chopped chicken paste, fresh broth, and then into the chicken seasoning Sugar to taste! Finally, under the celery section, cucumber section of high-fire boil pour in the pot containing fish.

4, another pot to put 30 grams of mixed oil, burned to fifty percent of the heat under the dried chili peppers, dried peppercorns sautéed in medium heat, dripping on the fish with scallions, cilantro, red pepper shredded garnish

Note

to do this kind of dishes need to pay attention to the fire of the grill is not too strong (with a special grill to charcoal as fuel), the fire to keep the flame in the light of the light can be a slight yellowing, too much will be too strong to roast the raw materials paste; and the entire Baking process to constantly turn the raw materials, so that it is evenly heated.

Preparation of ingredients

Seasonings: vegetable oil 2500 grams of butter 1000 grams of salad oil 2000 grams of chicken oil 1000 grams of dried chili 250 grams of peppers 50 grams of peppercorns, lard 1500 grams of Pixi County soybean petals 1500 grams, ginger 100 grams, 500 grams of mash juice, 100 grams of star anise, 50 grams of sennet, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass nuts, 25 grams of comfrey, 10 grams of allspice, 10 grams of vanilla, 5 grams of male cloves.

production steps

1, vegetable oil, salad oil, chicken oil were refined (refined and then use the taste more fragrant); butter cut into small pieces; PI County bean paste chopped fine; dry chili into the boiling water pot to cook about 2 minutes, fish out of the stranded into a raspberry that is patty-cake chili; ginger pat broken; garlic peeled into cloves; onion pull knot; rock sugar cracked; star anise, cinnamon, cinnamon broken into small pieces; fruit of the grass pat broken.

2, frying pan on medium heat pour vegetable oil, salad oil, chicken oil to cook, put the butter to boil, put ginger, garlic cloves, onions, then under the Pixian bean paste, patty cake chili pepper, green peppercorns, turn to micro-fire slowly frying about 1-1.5 hours, until the bean paste water gas frying dry, the aroma and chili peppers slightly whitish, pick up the pot of green onions do not use.

3, then into the star anise, cinnamon, cumin, grass nuts, comfrey, incense, vanilla, public cloves, continue to stir fry with low heat for about 15-20 minutes, to the pot of spices in the dark color, under the rock sugar, mash juice, slowly simmering over low heat until the mash juice in the water is completely evaporated (i.e., there is no water vapor when). At this point, the pot will end away from the fire mouth, cover and warm until the pot of raw materials to cool.

Another legend has it that Zhuge Liang loved this kind of grilled fish all his life. So it is also known as "Zhuge Liang" (诸葛烤鱼). According to the old-timers, when living in Luangya County, Zhuge Liang's favorite dish is baked fish, this baked fish with its ingredients and practices and ordinary baked fish are different, distinctive. Zhuge Liang every prepared family feast, often invited a few friends **** taste baked fish delicious. Later, Zhuge Liang left Longzhong, assisted Liu Bei to fight the world; a year later, he specially invited a few friends *** taste of baked fish delicious, sent to make baked fish chef received around, responsible for the army diet; Liu Bei Chengdu emperor, Zhuge Liang recommended to the palace, for the royal chef. This kind of baked fish not only Zhuge Liang never get tired of eating, Liu Bei, Guan Yu and other people also like to eat, became a royal banquet on an indispensable food. Zhuge Liang died, folk will be this skill baked fish renamed? Zhuge Liang baked fish? Zhuge Liang's brilliant life and noble character. Another said, Zhuge Liang is modest, explained: this dish is still in Longzhong when the mountain farmers, absorbing the townspeople baked fish technology, summed up the practice, called it? Farmer baked fish? It is more appropriate to call it "Farmer's Fish". So Zhuge Grilled Fish is also known as "Farmer Grilled Fish". Farmer grilled fish? A said. [1]

Since then, the famous chef's fish roasting skills have been passed down from generation to generation by his children and grandchildren, and has won numerous honors for them. In the Tang, Song, Ming and Qing dynasties, the famous chef family has been out of the 13 imperial chef, specializing in this cuisine for the emperor. When Emperor Li Longji of the Tang Xuanzong heard about the origins of the roasted fish, he was so impressed that he even gave it the name ? Zhuge Grilled Fish? The name.