Wanzhou grilled fish is one of Chongqing's special dishes. It started in Wanzhou (also known as Wushan) and became famous in Beijing. After that, it spread all over the country, with a wide range of flavors. On the basis of spicy taste, it changed into spicy, pickled pepper, lobster sauce and garlic flavor. Here, I share my own collection of tutorials for reference,

Spicy grilled fish

Garlic-flavored grilled fish

Lobster sauce-flavored grilled fish. With these seasonings, it's much easier to make.

Making old oil

I wrote this down myself, so I should be able to read it clearly. Don't be ridiculous.

First, refine rapeseed oil, butter, chicken oil and lard separately, put them into the pot, add onion, ginger, garlic, onion, coriander and carrot, and fry them with low fire until they are golden and fragrant, and then remove the residue.

making fresh balm

put ingredient 1 into a pot and stir it evenly, add salad oil into the pot, add the material head and stir-fry until fragrant, add the mixed seasoning 1, and stir-fry for 1.5 minutes with low fire to get a paste.

preparation of grilled fish oil and grilled fish powder

add oil in the pan, fry all ingredients until golden brown with low fire, and get fragrant, and remove the residue to get grilled fish oil.

pulverize the fried herbs into powder, and mix well with other seasonings to obtain grilled fish powder.

Grilled fish practices

Take spicy grilled fish as an example

1. Grass carp (about 1,251g) is slaughtered, split at the back, the fish is changed into a flat knife, cooking wine, salt, monosodium glutamate, chicken essence and pepper are added to the pot, kneaded evenly and marinated for 11 minutes.

2. clamp the pickled grass carp with a clamp, roast it on charcoal fire until it is cooked thoroughly, and brush the grilled fish oil for 2-3 times, brush the oil for the last time when it is cooked, and sprinkle the barbecue powder.

3. During the grilled fish, prepare side dishes, including 111 grams of soybean sprouts, 51 grams of bamboo shoots, 51 grams of golden mushroom and 51 fungus. Then put the grilled fish on the side dishes.

The side dishes in the grilled fish can be put at will according to your taste, and all kinds of vegetables that can be brushed can be put, such as potatoes, noodles, oily wheat dishes and so on.

4. Stir-fry the base material: add 111g of oil to the pot, 111g of old oil, 11g of dried pepper, saute minced garlic and Jiang Mo, 51g of bean paste, 151g of fresh soup (bone soup), 111g of fresh balsam, 5g of chicken essence, 5g of monosodium glutamate, 5g of pepper and 5g of sugar, and then cucumber.

5. add another 251g of oil to the pot, add a proper amount of dried pepper and sesame seeds, stir-fry until fragrant, then pour them on the fish, and finally sprinkle chopped green onion, coriander and peanuts.

on the basis of spicy sauce, add a little pickled pepper sauce and round pickled pepper to make grilled fish with pickled pepper, add lobster sauce or water lobster sauce to make grilled fish with lobster sauce, and add Chili festival and pepper to make grilled fish with spicy taste. You can try to make all kinds of flavors yourself.

Pay attention to what you like and update the food tutorial every day.

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Liu Gourmet Kitchen The creator of the chef's high-quality food field in Dingguan Restaurant, Anqing Road, Wuqiao District, Chongqing

15-17 21:15

Concern

I am a native of Wanzhou, and I have also worked in Wanzhou Grilled Fish Store, a national chain, and Wanzhou Grilled Fish, which is famous all over the country, going abroad and going to the world.

Wanzhou grilled fish originated in Wuxi, Wanzhou. Wanzhou grilled fish is famous all over the country and the world. On the one hand, it is diversified in variety and flavor, and on the other hand, it has hot pot, dry pot, soup pot and barbecue. The advantage of this product lies in the characteristics of a lifetime. The key link in making Wanzhou grilled fish is mainly to make the spicy oil of grilled fish and the side dishes of fried grilled fish. First, I will introduce the method of making the spicy oil of grilled fish. < P > The raw materials are 2.5 liters, 111 grams of green onions and onions, 75 grams of ginger slices, 51 grams of carrot slices and cucumber slices, 25 grams of coriander and Baba. 11 grams of white button, 11 grams of forest grass, 11 grams of clove, 11 grams of sage, 11 grams of citronella, 15 grams of triamcinolone acetonide, 15 grams of Siraitia grosvenorii, 21 grams of cinnamon and dried tangerine peel, all the above spices are washed and soaked in boiling water to soften, and the green and red prickly ash granules are soaked in a pot with boiling water to soften, and the vegetable oil is put in the pot to be cooked on fire, and then cooled down.

when the oil temperature in the pot is reduced to 51% heat, add cucumber, carrot, onion, scallion, ginger slices and coriander, and fry the water to dry, then take it out.

when the oil temperature drops to 31% heat, stir-fry the chilies in Ciba until they turn red, add the soaked spices and stir-fry, then dry the water and stir-fry. Finally, add green pepper to stir-fry, cool off from the fire, and filter out the oil with a colander.

raw materials: carp is about one catty, grass carp, crucian carp and perch are all acceptable, potato chips, konjac, onion, celery, dried pepper, pepper, ginger, garlic, coriander leaf salt, monosodium glutamate, cooking wine, pepper, chicken essence, cumin powder, white sesame, grilled fish spicy oil and cooked vegetable oil have a proper amount.

Slaughter the fish, clean it, cut it open from the back, gouge out knives on both sides of the fish, then wipe it evenly with salt, cooking wine, ginger, onion and pepper, marinate it to taste, fry the potatoes in an oil pan and take them out, and take out the konjac in a boiling water pot.

Put the salted and tasty fish on the grilled fish rack, then bake them on charcoal fire to be golden and crisp on both sides, then brush them with sesame oil and sprinkle cumin powder, and put them in a stainless steel plate with shredded onion for later use.

Stir-fry the grilled fish, add the spicy oil of the grilled fish in the pan, heat it, add the dried pepper, pepper, ginger, garlic and onion until fragrant, then add the potato and konjac, stir well in the pan, cook the cooking wine, add a little fresh soup, adjust the salt and cook the chicken with monosodium glutamate for two minutes, finally add the celery festival, push it evenly, take it out of the pan and spoon it on the fish, sprinkle with sesame seeds and coriander, then light it and bake it.

technical keys and precautions

grass and forest grass are essential spices for making grilled fish spice oil. Siraitia grosvenorii reduces the irritation of pepper. When making spicy oil, the temperature should not be too high, and it should be constantly stirred to prevent the pot from burning. 2. The ingredients of grilled fish can be flexibly added according to your own preferences. If it can't be grilled with carbon, it can also be roasted in an oven or fried. 3. The taste of Wanzhou grilled fish is diversified, except for the spicy taste introduced, there are spicy, pickled pepper, green pepper, sauerkraut, sauce flavor, fish flavor, and so on. 4. In the grilled fish seasoning, the ratio of spicy oil to water is controlled at 7:3, which is convenient for the fish to taste better. After eating the remaining grilled fish seasoning, it is absolutely appropriate to cook a bowl of noodles with it.

Well, the specific cooking method of Wanzhou grilled fish is introduced here. I hope friends who like it can pay attention to it! Share it with more friends around you, so that you and your friends can eat authentic Wanzhou grilled fish at any time, no matter where they are.