First clean the fish you bought, then make a few cuts on both sides of the back, put ginger slices into the belly of the fish, and then spread cooking wine, salt, and oyster sauce evenly on the fish. Marinate for about an hour. Prepare your favorite side dishes, put oil in the pot, when the oil is hot, add onions, ginger, garlic and pepper and stir-fry, add the prepared ingredients, add an appropriate amount of water and salt to the boil and turn off the heat. Place the marinated fish in the oven and top with the garnishes after it is cooked.
1. When it comes to grilled fish, what flashes in people’s minds is often palm-sized live fish or dried fish, placed directly on the charcoal fire like beef and mutton skewers, with a little salt, pepper and other seasonings. , baked and ready to eat. This year's popular Sichuan-style 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 said that the origin of Sichuan-style grilled fish came from Africa. An African native who caught the fish grilled it for a long time before it was cooked, so he added the soup and seasonings to the fish and ate it while grilling it. He found that it was more delicious than ever before. Delicious, this delicacy has been around since then. It is said that grilled fish has a history of more than a thousand years.
2. Crispy skin, soft and tender meat, golden color, plump and delicious taste, rich nutrition, and some outstanding pharmacological effects.
3. Things to note: In 2006, Sichuan-style grilled fish became very popular in Beijing. In Guijie, the popularity of Sichuan-style grilled fish overshadowed the traditional spicy crayfish and duck neck, becoming the most popular dish in Guijie. . Guijie Street has always been the benchmark for folk cuisine in Beijing. However, in July, Beijing’s China Times conducted an undercover investigation and published a series of articles such as “Guijie’s first grilled fish restaurant recycles leftovers to cook overnight dead fish”, pointing out the fishy fishery in grilled fish. Grilled fish and recycled oil, food hygiene issues have come to the fore, and the popularity of grilled fish has been greatly reduced.
Four. In fact, let alone the problem of recycling oil, barbecue is not a healthy cooking method in the first place, but because of its delicious taste, it has become popular all over the country. Since you can’t give up, you must learn A little nutritional combination of food brings deliciousness and health closer to us.
5. Anyone who has eaten grilled fish in a Japanese restaurant knows that no matter what kind of grilled fish, it will be served with a pinch of grated white radish and a small wedge of lemon on the side. Don't underestimate this pinch of white radish puree and lemon. It is precisely because of them that they not only add to the deliciousness of the grilled fish, but also make it safer and healthier for us to eat.
6. When fish is grilled at high temperatures, smoke and burnt matter will be produced. Carcinogens were also found in the burnt paste of grilled fish. Generally when grilling fish, the surface temperature is about 200℃~250℃, and the center part is about 100℃. There will be no problem at this temperature, but when it becomes burnt, the temperature has reached above 400°C, which will cause sudden change. Something similar happens when it comes to roast beef and fried eggs.
7. This danger can actually be avoided through food matching. Eating it with white radish puree and lemon is a good choice. This is because white radish contains a variety of enzymes that can not only decompose starch and fat in food, but also decompose nitrosamines, which are highly carcinogenic, and eliminate the carcinogenic effects of nitrosamines.