The ingredients needed for grilled fish are: onion, ginger slices, salt, cooking wine, pepper noodles, cumin powder, soy sauce, cooking oil and so on. Grilled fish originated in Wuxi County, Chongqing, and three cooking techniques, namely pickling, roasting and stewing, were combined during its spread. It is a delicious and nutritious flavor snack.

How to grilled fish:

1. Wash the slaughtered fresh grass carp, cut off the fins, cut both sides of the fish with a knife, and then separate the fish parts along the bones, so that the fish is divided into two halves and the fish backs are connected. Wipe the fish evenly with onion, ginger slices, 1 teaspoon (5ml) cooking wine and 1 teaspoon (5 g) salt, and marinate for 20min.

2. Put the marinated fish in a baking tray covered with tin foil, pad with onion and ginger slices, brush with oil and soy sauce, sprinkle with pepper noodles, pepper noodles and cumin powder, and bake in an oven preheated to 230 degrees for 20 minutes (you can take it out and brush soy sauce and oil again in the middle).

3. Cut ginger into Jiang Mo, cut garlic into chunks, remove old leaves from celery, wash and cut into sections, peel green bamboo shoots and lotus roots and cut into thick slices, wash mushrooms and cut into sections, and cut bean curd skin into wide strips.

4. Add oil to the wok, heat it to 50%, add Jiang Mo garlic cloves and stir-fry until fragrant, and add Pixian watercress, pepper and pepper to stir-fry until fragrant.

5. Add fresh soup (white water can also be used) to boil, and add soy sauce, salt, sugar and chicken essence to taste.