Flavor: salty and fresh, slightly spicy, strong garlic flavor.
Raw material: 1 piece of grilled fish.
Seasoning: 200 grams of peeled garlic, 20 grams of pickled peppers, 5 grams of ginger, 30 grams of Pixian bean paste, salt, vinegar, wine, sugar, pepper 5 grams of salad oil 50 grams of red oil 30 grams of onion oil 20 grams of soup 500 grams of secret fish sauce 10 grams.
Methods:
(1) Put salad oil, red oil and onion oil in the pot and heat it up, fry the peeled garlic until golden brown, put in the ginger slice, bean paste, pickled pepper and stir fry, then put in the fresh broth and simmer.
(2) Into the remaining seasonings boil, pour on the grilled fish can be.
(3) Sprinkle appropriate amount of white sesame and cilantro on the finished grilled fish.
Comments: Before grilling, marinate the fish with garlic sauce, which makes the fish's garlic flavor into the bones, and then complement the flavor with garlic to make the taste more attractive.
Tomato flavored
Flavor: Sour, fresh and slightly spicy. Ingredients: 1 grilled fish.
Seasoning: salad oil, green onion oil 30 grams each, 20 grams of red oil, 30 grams of tomato sauce, ginger, garlic 10 grams each, A material (chicken essence, monosodium glutamate, vinegar 20 grams each, salt, cooking wine, sugar, 10 grams each of the secret fish sauce, sesame oil, pepper 5 grams), 500 grams of fresh soup.
Method of production:
(1) tomatoes cut 1 cm square dices, add tomato sauce stir-fried incense spare.
(2) pot on the fire, into the salad oil, scallion oil, red oil, add ginger, garlic, tomato paste in step 1 stir-fried, add fresh broth simmering, into the A material boil, pour in the fish pot can be.
(3) in the production of baked fish on the appropriate amount of white sesame seeds and cilantro can be sprinkled.
Review: grilled fish with tomato can be said to be a breakthrough in the new flavor, especially in the hot resurgence of the season, giving people an appetizing impulse, this taste comes from the color and flavor of the tomato itself. It is recommended to remove the aged vinegar and add freshly squeezed tomato juice for better results.
Spicy and Spicy Type
Flavor: Spicy and refreshing, tender fish.
Ingredients: 1 roasted carp (about 1250g).
Seasoning: salad oil 80 grams, 50 grams of red oil, A material (Pixian County 100 grams of bean paste, 30 grams of pepper grains, 50 grams of dried chili pepper section, fresh peppercorns, ginger, garlic, 10 grams of the secret fish sauce), B material (salt, wine, vinegar, sugar, pepper 5 grams of each, monosodium glutamate, chicken essence 20 grams of each, sesame oil, pepper oil 10 grams of each), 500 grams of fresh broth, C material (Wujiang squeeze vegetables, Peeled peanuts, cooked soybeans 6g each, coriander 2g, cooked white sesame seeds 3g).
Methods:
(1) pot on the fire, into the salad oil, red oil, burned to 50 percent hot, down into the A material stir-fried incense, into the fresh soup, into the B material seasoning, boil and pour into the ready to bake the fish in the electric skillet.
(2) in the preparation of the grilled fish can be sprinkled with C material. Key: Don't fry the chili peppers, or the fish will be bitter.
Comments: grilled fish is generally baked to eight mature, in the frying of the base material must be fried, before serving the fish pot boil, so that the cooked and fragrant to achieve the best state, so that the aroma of the fish itself to emanate, numbness and spiciness to the fresh aroma of the people to capture the people to the sense of taste and visual attraction of customers
Spicy and spicy flavor
Flavor: salty, fresh, spicy and tasty flavor.
Raw material: 1 grilled fish.
Seasoning: 75 grams of salad oil, 30 grams of red oil, A material (Pixi County Bean Sauce 80 grams, 15 grams of dried peppercorns, 25 grams of dried chili pepper, ginger, garlic 5 grams each), salt, cooking wine, vinegar, sugar, pepper, 5 grams of each, chicken essence, monosodium glutamate 20 grams of each, 10 grams of the secret fish sauce, 500 grams of fresh soup.
Method of preparation:
(1) Put salad oil and red oil in the pot, burn it to 50 percent heat, put in the A material and stir-fry, add fresh soup and simmer.
(2) into the remaining seasonings boil, pour into the prepared fish pot can be.
(3) Sprinkle appropriate amount of white sesame and cilantro on the prepared grilled fish.
Comments: Spicy to pay attention to the drunk and thick, eat both spicy and aftertaste, the simmering of the red oil and A material to the frying of the kung fu to home. Spicy flavor materials auxiliary materials: 150 grams of cucumber strips, 80 grams of onion blocks, celery section 50 grams 'head: 25 grams of garlic rice, ginger rice 15 grams of seasoning: dried chili pepper section 80 grams of red pepper grains, onion grains, onion blocks, celery 30 grams, dry pepper 20 grams of Pixi County Bean Paste 60 grams of the secret fresh paste 20 grams of salt 15 grams of MSG 15 grams of Yongchuan tempeh 10 grams of chicken 10 grams of sugar 5 grams of sugar. 100g fresh soup, 200g old oil, 200g salad oil. Garnish: 50 grams of shredded green onion, 30 grams of fried peanuts, 20 grams of cilantro.
Note: dried chili pepper sections and dried peppercorns need to be fried with a little salad oil County, wait until after the pouring of fried spicy flavor material, then the fried dried chili pepper sections, peppercorns and garnish materials sprinkled together.
Black Bean Flavor
Accessories: 100 grams of cucumber strips, 50 grams of celery sections, 30 grams of onion pieces.
Materials: 20g of diced garlic, 10g of diced ginger. Seasoning: 30 grams of diced onion, 150 grams of dried black beans, 20 grams of bean curd, 10 grams of Yongchuan black beans, 15 grams each of secret fresh paste, monosodium glutamate, refined salt, 10 grams of chicken essence, 50 grams of fresh broth, 150 grams of homemade paste and spicy oil, 200 grams of salad oil.
Garnish: red pepper, celery grain 30 grams of parsley section, shredded green onions, shredded red pepper 20 grams
Practice: net pot into the salad pumping, burned to six or seven hot, the dry pepper section poured into the open small fire and slowly fry the pepper out of the paste after the flavor, filtered out the paste that is to get the spicy oil.
Water tempeh flavor
Accessories: onion section, celery section, cucumber section 25 grams each of the head: 15 grams of garlic rice, ginger rice 10 grams.
Seasoning: 30 grams of celery grain, 30 grams of onion grain, 80 grams of Laogama water tempeh, 10 grams of Yongchuan tempeh, 20 grams of wild mountain pepper grain, 20 grams of bean paste, 15 grams of monosodium glutamate, refined salt, 15 grams of secret fresh balm, 10 grams of chicken essence, 5 grams of white sugar, 250 grams of broth, 50 grams of old oil, 200 grams of salad oil.
Garnish: 50 grams of shredded green onion, 30 grams of shredded red pepper, 20 grams of coriander.
Note: When baking fish, not only sprinkle chili noodles and cumin noodles, but also sprinkle a little thirteen spice powder to create a foreign flavor.