here are nine ways to roast fish. In the formula, the raw materials are all about 125 grams of grass carp, and the baking method is exactly the same, but the side dishes, the heads and the seasonings are slightly different. \xd\\xd\● Grilled fish with black bean sauce \xd\ 5 grams of Yangjiang black bean sauce, 6 grams of chopped green onion, 25 grams of garlic rice and 25 grams of red pepper rice. \xd\ Side dishes: 25g of soybean sprouts, 2g of celery or loofah. \xd\ 15g of seasoning salt, 4g of cooking wine, 1g of mixed sauce, 5g of spicy oil and 12g of scallion oil. \xd\ Mixed sauces: 1g of seafood sauce, 1g of zhuhou sauce, 1g of sweet noodle sauce and 5g of oyster sauce, and 5g of secret grilled fish sauce. \xd\ Applicable object is salty, fresh and slightly spicy, which is suitable for sale in major cities all over the country. \xd\ \xd\● Dried bamboo shoots and grilled fish \xd\ 16g of dried bamboo shoots, 4g of green pepper strips and 1g of red pepper. \xd\ Side dishes: 25g of soybean sprouts and 2g of celery. \xd\ 15g of seasoning salt, 4g of cooking wine, 5g of spicy oil, 12g of scallion oil, 2g of cumin and 1g of mixed sauce. \xd\ Applicable object is salty, fresh and slightly spicy, with a strong smell of dried bamboo shoots, especially suitable for promotion in Jiangsu, Zhejiang, Fujian and Guangdong. \xd\ \xd\● Grilled fish with olive vegetables \xd\ 15g of olive vegetables and 5g of green and red peppers. \xd\ Side dishes are grilled fish with dried bamboo shoots. \xd\ Seasoning grilled fish with dried bamboo shoots. \xd\ Applicable object is salty and slightly spicy, with the fragrance of olive, especially suitable for diners in Jiangsu, Zhejiang, Fujian and Guangdong. \xd\ \xd\● Pickled fish \xd\ 2 grams of pickled vegetables, 3 grams of green and red pepper pieces. \xd\ Side dishes are grilled fish with dried bamboo shoots. \xd\ Seasoning is the same as grilled fish with dried bamboo shoots, except that 4 grams of Chili noodles are added. \xd\ Remarks Kimchi includes pickled ginger, pickled radish and pickled cabbage, and the ratio can be adjusted according to the preferences of local diners. \xd\ Applicable objects are spicy and sour, especially suitable for promotion in northern cities. \xd\ \xd\● Grilled fish with sauerkraut \xd\ 2 grams of pickled cabbage, 5 grams of green and red pepper rings. \xd\ Side dishes are grilled fish with dried bamboo shoots. \xd\ Seasoning grilled fish with dried bamboo shoots. \xd\ Applicable objects are especially suitable for promotion in the north. \xd\ \xd\● Spicy grilled fish \xd\ 15g of dried chili, 5g of chives and 5g of sesame seeds. \xd\ Side dishes are grilled fish with dried bamboo shoots. \xd\ Sauté ed fish with pickles. \xd\ is suitable for people with plenty of spicy taste, especially for northern diners. \xd\ \xd\● Roasted fish with Chili flavor \xd\ 5g of green and red pepper, 8g of peanuts and 1g of salt and pepper. \xd\ Side dishes are grilled fish with dried bamboo shoots. \xd\ The seasoning is grilled fish with dried bamboo shoots, and 2 grams of Chili noodles are added. \xd\ Applicable object is salty and slightly spicy, especially suitable for promotion in cities unaccustomed to spicy food. \xd\ \xd\● Grilled fish with mustard \xd\ 15g of mustard, 3g of wild pepper and 25g of green and red pepper. \xd\ Side dishes are grilled fish with dried bamboo shoots. \xd\ Seasoning grilled fish with dried bamboo shoots. \xd\ Applicable objects are especially suitable for promotion in cities where spicy food cannot be eaten. \xd\ \xd\● Whole fish with pickled peppers \xd\ 5g of crystal garlic, 1g of pickled peppers and 2g of chopped green onion. \xd\ Side dishes are grilled fish with dried bamboo shoots. \xd\ 8g of seasoning salt, 6g of pickled pepper mixed sauce, 7g of cumin, 1g of cooking wine, 1g of pepper noodles and 8g of spicy oil. \xd\ Pickled pepper mixed sauce: 5g of seafood sauce, 5g of sweet noodle sauce, 3g of barbecued pork sauce and 47g of secret grilled fish sauce, and mix well. \xd\ Applicable objects are especially suitable for promotion in northern cities. \xd\\xd\ Slaughter in one step \xd\ Slaughter the live perch, drain the blood, wash it, cut it from the back, keep the abdomen connected, make the fish flat, and then cut a flower knife on the fish. \xd\ Step 2 Pickling \xd\ Take 1kg of purified water, add 5g of onion and ginger slices, 1g of cooking wine and brandy, 2g of pepper noodles, monosodium glutamate, chicken essence and salt-fire chicken material, 3g of cumin powder and Chili powder, 3g of soy sauce, 15g of lemon juice and 1g of sugar, and mix well. \xd\ Step 3 Baking \xd\ Spread the pickled fish on a special grilled fish clip, put it on a charcoal grilled fish stove, and turn it every two or three minutes to heat it evenly. When the water in the fish body is slightly dry, brush the fish oil for the first time, brush the fish juice again after about 1 minute, continue to roast, brush the fish juice again, and bake it repeatedly until it is mature. Finally, brush the fish oil again, sprinkle the fish material at the same time, and put the fish in a stainless steel plate. Because the water and oil of fish will be partially lost in the roasting process, it is necessary to brush oil and juice in time. \xd\ ● Grilled fish oil is made of 6g salad oil, 25g scallion oil and 1g peanut oil. \xd\ ● Grilled fish juice is prepared with 4g of onion ginger juice, 5g of white sugar and rice vinegar, 3g of oyster sauce, 1g of honey, 2g of apple vinegar, 25g of mash juice and 2g of salt. \xd\ ● Grilled fish is prepared by mixing 2g of millet and pepper noodles, 3g of spiced powder and pepper noodles, 15g of thirteen spices and cumin powder, 1g of curry powder and 3g of salt. \xd\ Step 4 Stir-fry the base material \xd\ At present, the grilled fish sold in our hotel has two kinds of base materials, one is pickled pepper flavor, and the other is spiced and spicy, which are acceptable to almost all diners in the country. Let's introduce them to you respectively. \xd\ ● When the pot with pickled peppers is on fire, add 1g of salad oil, 5g of onion slices, 5g of ginger slices and 5g of garlic slices, 2g of pickled peppers and Merlot Chili sauce, 15g of pickled bell peppers and 15g of millet chili powder, stir-fry with low fire, add 5g of stock and 5g of medicinal powder, and then add 4g of sour beans and garlic. \xd\ ● Heat the spiced spicy pot, add 5g of spiced red oil to heat it, add 2g of ginger slices and garlic seeds, 3g of Ciba pepper, stir-fry with low fire, add 2g of bean paste and Merlot spicy sauce, stir-fry with low fire, then add 5g of fresh soup, and add 1g of thirteen spices and cumin. When the pot is on fire, 2 grams of five sesame oil is injected. When it is heated to 4%, 5 grams of dried pepper and 3 grams of green pepper are added and stir-fried with low fire. Then, 3 grams of scallion, 1 grams of sesame seeds and 5 grams of onion pieces are added and stir-fried with low fire. Take out the pot and pour it into a plate, sprinkle with 3 grams of fried crispy peanuts and 1 grams of parsley, and then put the fish plate on a special oven. \xd\ ● 5g of medicinal powder, 5g of cumin powder, 3g of curry powder and 5g of maltol are mixed evenly. \xd\ ● Put 2kg of salad oil into a five-sesame oil pot. When it is heated to 4%, add 1g of onion and ginger slices (or add a little dried onion), simmer until fragrant, add 3g of Zanthoxylum bungeanum, 1g of Cinnamomum cassia, 2g of Fructus Amomi and 5g of clove, simmer until fragrant, naturally cool after taking out, and filter for later use. \xd\ Remarks: When frying the base material, you should not have too much fresh soup, and it is better not to reach 1/3 of the fish. After eating grilled fish, you can also add fresh soup and rinse other raw materials, which is a dining form combining grilled fish and hot pot. \xd\ ● Spicy grilled fish \xd\ selling point is spicy, salty, fresh and fragrant, and the smell of red dried Chili peppers comes to the nose, which greatly increases people's appetite, and then the hemp smell will make your lips feel like dancing. This grilled fish is suitable for promotion in cities that love spicy flavor. \xd\ 1 grass carp (weighing about 125g). \xd\ 2g of onion and celery, 5g of pepper and 6g of dried pepper. \xd\ 25g of bean sprouts, 2g of celery and 5g of bean curd skin. \xd\ 8g of seasoning salt and cumin, 6g of spicy sauce, 5g of cooking wine, 1g of Chili noodles and 8g of spicy oil. \xd\ Production 1. Slaughter and clean the fish, slice it from the abdomen (the fish body is continuous), cut the fish body and fish bones after removing the internal organs, cut a flower knife on the inside of the fish, and marinate it in cooking wine for 1 minutes. 2. Put the fish on the grilled fish stove, clip it with a grilled fish clip, sprinkle with 3g of salt, roast it with charcoal fire for 1min, turn the fish over, sprinkle with 3g of salt, bake it for 2min, brush it with spicy sauce, and then sprinkle with cumin and Chili noodles; Turn it upside down and treat it the same way, then bake both sides for 1 minute, turn the small plate upside down on the fish, turn it upside down and take out the whole fish. 3. side dishes and water; Put 3 grams of spicy oil in the pot, heat it until it smokes, put the blanched side dish in the pot, add 2 grams of salt, stir-fry until fragrant, put it in a stainless steel plate, and spread the roasted fish on the side dish. 4. Add the remaining spicy oil into the pot, heat it until it starts to smoke, stir-fry it with the feeding head, pour it on the fish after taking it out of the pot, and put the stainless steel plate on the table of a small charcoal stove. \xd\ Before roasting the key fish, it is best to brush a little sesame oil on the grilled fish clip and the fish body to avoid adhesion between the grilled fish clip and the fish body. \xd\ ● Spicy sauce Sichuan Youlian brand spicy sauce and secret grilled fish sauce are mixed according to the ratio of 1: 1. \xd\ Remarks When the fish is pickled, onion and other small materials or spices that can remove fishy smell can be added according to the local flavor. \xd\ Ingredients of Zhuge Grilled Fish \xd\ Zhuge Grilled Fish won the "Jinding Award" at the 6th Food Festival in China, and Chongqing Zhuge Grilled Fish spread all over the country, with branches in all provinces. The biggest feature of grilled fish is the use of barbecue and old oil. First, the raw materials are marinated to taste, then roasted to maturity in 1989, and finally poured with old oil and fresh soup, so that the finished dish not only has the fresh fragrance of raw materials in this province, but also has a unique burnt fragrance and flavor. Moreover, the finished dish is served with an alcohol stove, and diners can continue to rinse vegetables and others after eating the fish, which has a unique flavor. At the request of the vast number of netizens, I will disclose it exclusively. \xd\ Formula \xd\ Ingredients: about a catty and a half of fish, 15g of celery festival, 15g of cucumber, 5g of shredded coriander, red pepper and shallot. \xd\ Seasoning: 1 dried peppers, 15 dried prickly ash, 1g Pixian watercress, 2g old oil, 1g monosodium glutamate and chicken essence, 1g cooking wine, 5g salt, 1g fresh spicy chicken paste (chicken is strong in flavor and concentrated, and cannot be used for more than 1g), 1g white soup and 1g Yongchuan beans. \xd\ production method: after killing a fish, scale it, cut off the internal organs from the back, wash it clean, put a flower knife, add 5 grams of wine, salt and monosodium glutamate for 1 minutes \xd\ 2: bake the fish on the grill for 1 minutes until it is nine-ripe, and brush it with a layer of old oil (the number of times of brushing oil can be changed according to the actual operation, and it is generally best to do it twice, the first time when the fish is roasted to five or six, and the first time. This can ensure that the fragrance of oil can fully enter the fish), sprinkle cumin powder on the grill for a minute, and put it into a stainless steel plate with shredded onion for later use \xd\ 3: put one or two mixed oils (half lard and half vegetable oil) in a wok, stir-fry Yongchuan beans with ginger and garlic bean paste, add the remaining old oil, fresh spicy chicken paste and fresh soup, add chicken essence and white sugar for seasoning, and finally put it in the celery festival and cucumber festival. \xd\ 4: Put 3g of mixed oil in another pot, stir-fry dried chili and dried prickly ash at 5% heat, and sprinkle with shredded scallion, coriander and red pepper to decorate the fish. \xd\ Tip: \xd\ When cooking this kind of dishes, you need to pay attention to not roasting too vigorously (using a special grill and charcoal as fuel), and keep the flame slightly yellow, which will be too prosperous. Moreover, the whole baking process should constantly turn over the raw materials to make them evenly heated. \xd\ Old oil is the most important seasoning for this kind of roasted vegetables. Here is the formula of old oil: \xd\ Raw materials: 2,5g vegetable oil, 1,g butter, 2,g salad oil, 1,g chicken oil, 25g dried pepper, 5g green pepper, 1,5g lard, 1,5g Pixian watercress, etc. \xd\ Method: 1. Cook the vegetable oil, salad oil and chicken oil separately (the taste is more fragrant after cooking); Cut butter into small pieces; Pixian watercress chopped fine; Boil the dried chilies in a boiling water pot for about 2 minutes, then take out and wring them into paste to obtain Ciba chilies. Ginger is broken; Peel garlic into petals; Green onions are tied; Rock sugar is broken; Star anise, rhizoma kaempferiae and cinnamon are broken into small pieces; The fruit and grass are broken. \xd\ 2. Put vegetable oil, salad oil and chicken oil in a wok on medium fire, cook it, add butter to boil it, add ginger, garlic cloves and scallions until fragrant, then add Pixian watercress, Ciba pepper and green pepper, and slowly stir-fry for about 1-1.5 hours on low fire until watercress is dry and fragrant. \xd\ 3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Arnebia euchroma, fragrant leaves, vanilla and clove, and continue to stir-fry for about 15-2 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and slowly cook with low fire until the water in mash juice completely evaporates (that is, when there is no steam). At this time, the pot end is separated from the fire mouth, and the lid is covered until the raw materials in the pot are cooled, and the layer of oil floating on the surface is old oil.