Wushan grilled fish is a special delicacy originating from Wushan. Nowadays, it is mostly cooked in a grilled fish oven. In the process of spreading, it combines the three cooking techniques of pickling, roasting and stewing, and fully draws on the characteristics of traditional Sichuan cuisine and Sichuan hot pot ingredients. It is

Delicious and nutritious snacks.

The following is the information I compiled for everyone for your reference! The introduction of Wushan Grilled Fish not only replays the food culture of thousands of years, but also leads the new fashion of modern food! When it comes to grilled fish, what often flashes in people's minds is the big slap in the face.

Live fish, grilled fish or dried fish, put it directly on the charcoal fire like beef and mutton skewers, add a little salt, pepper and other seasonings, grill it and eat it.

This year's popular Wushan grilled fish is obviously different from the traditional barbecue method. It adopts the unique method of "grilling first and then stewing", which combines the essence of grilling and stewing.

It is a unique delicacy in Wushan.

Wushan grilled fish preparation method 1: Wash the freshly slaughtered grass carp, cut off the fins, use a knife to cut both sides of the fish body, and then separate the fish part along the fish bones so that the fish is divided into two halves, and the back of the fish is connected to the front

You can ask the store to help you with these steps when buying fish.

Spread the fish body evenly with green onions, ginger slices, 1 tablespoon of 5ml cooking wine and 1 teaspoon of 5g salt, and marinate for 20 minutes.

2: Place the marinated fish on a baking sheet lined with tin foil, place onion slices and ginger slices, brush the fish body with oil and soy sauce, sprinkle with chili powder, Sichuan peppercorn powder, and cumin powder, and put in preheated 230 degrees

Bake in the oven for 20 minutes, taking it out and brushing it with soy sauce and oil.

3: Mince the ginger, cut the garlic into large pieces, remove the old leaves of celery, wash and cut into sections, peel the green bamboo shoots and lotus root slices and cut them into thick slices, wash and cut the mushrooms into sections, and cut the tofu skin into wide strips.

4: Put oil in the wok, heat it to 60% heat, add minced ginger and garlic cloves and stir-fry until fragrant, add Pixian watercress, chili pepper, and Sichuan peppercorns and stir-fry until fragrant.

5: Add fresh soup and white water or boil it, add soy sauce, salt, sugar and chicken essence to taste.

[2] Features of Wushan Grilled Fish There are many versions of the legend of grilled fish, including Zhuge’s grilled fish version, African indigenous grilled fish version, etc., which only reflects a grilled fish culture.

The uniqueness of Wushan grilled fish lies in the organic combination of the three cooking methods of pickling, roasting and stewing. In terms of ingredients, in addition to folk secret recipes, it also combines the essence of Chongqing hot pot ingredients, using more than 50 kinds of herbs and seasonings to create spicy

Grilled fish, grilled fish with soy sauce, grilled fish with pickled pepper, grilled fish with onion, spicy grilled fish, grilled fish with drum sauce, and more than ten flavors.

With its unique quality, Wushan grilled fish continues the connotation of food culture and combines the characteristics of hot pot. It has rich aroma, bright red soup, spicy but not dry, health and nutrition, health and safety, etc., and has won the trust of consumers.

The use of ingredients is a unique skill in Wushan grilled fish production. Both marinades and soups have been tested hundreds of times. We fully draw on the characteristics of hot pot ingredients and repeatedly adjust the formula. There are as many as 40 Chinese herbs and seasonings selected.

There are many kinds, which not only bring out the fragrance of various ingredients, but also are rich in nutrients.