Production process: kill and wash a grass carp weighing 3 kg, cut it lengthwise, sprinkle salt on the fish, and then grill it on the stove. Because charcoal is used, the grilled fish has a natural fragrance. While roasting, the master grilled fish brushed the fish with sesame oil and seasoning powder made from more than ten spices such as cumin and aniseed. After about ten minutes, the fish was roasted, and the master immediately served the fish with the soup fried in advance, which kept the umami flavor most effectively.

The fish container has several layers: at the bottom is an iron tray with some water in it; In the middle is a burning carbon furnace, spitting Lan Huo; The grilled fish is on the iron plate above the carbon stove, covered by ingredients such as dried pepper, pepper, lobster sauce, konjac, celery, coriander leaves, onion, etc. Only the fish head and fish tail can be seen clearly, and the ingredients are opened. Below is the crispy and yellow fish skin that has been baked to some extent. In fact, this can be regarded as a way to eat grilled fish with soup pot. During the heating process of charcoal fire, the taste in the soup will gradually penetrate into the fish, and the more you eat it, the more delicious it will be. Without soup, the fish will not only be fresh enough, but also easily stick to the bottom of the iron plate and become paste.

When the fish is served, it is steaming hot, and when the chopsticks are pulled, the aroma will come up, which will make people's tongues straight. Crisp and burnt fish skin is soaked in soup, which is full of fragrance and is very attractive to taste buds. Fish is white, crisp and tender. When you put it in your mouth, it tastes fresh and slightly sweet. If it is not heavy enough, just dip it in the soup before eating, so that the spicy silk can penetrate into the fish fiber. It is really enjoyable. Even those who don't usually like spicy food, after being tempted by this delicious food, will also put chopsticks one after another, while sucking and spitting out their tongues and shouting spicy food. At the end of the meal, the soup was still simmering, but some of it had melted into the fish itself. Snow-white fish gradually turned into sauce yellow, and the taste was more salty and stronger. Celery, konjac and other ingredients absorbed enough soup, which became particularly fragrant and fresh, and it was better to use it for rice. After eating the grilled fish, when you are not satisfied, put the cooked noodles into the soup and stir them, so that they can fully absorb the fresh fish and make people swallow their tongues. Even more frugal and lazy people pack the remaining fish soup and take it home to cook noodles, thinking happily that there will be another delicious breakfast tomorrow. After eating grilled fish and drinking tofu pudding, you will be full of delicious food without getting angry. ．