If I were to ask what place makes the best grilled fish, then my answer would be the three districts and counties of Chongqing, Wanzhou, Fengjie, and Wuxi. ...

There are various methods of grilling fish!

Charcoal grilled, electric grilled, paper baked fish, and pseudo-baked fish (deep-fried), in these practices, and charcoal grilled fish is the most fragrant, better flavor! But because of environmental smoke emissions and cost issues, many places charcoal grilled fish is becoming less and less!

There are many different flavors of grilled fish!

The most favored by eaters should be spicy grilled fish, followed by pickled pepper flavor, spicy flavor, black bean flavor, pickled cabbage flavor, fresh pepper flavor, cumin flavor and other niche flavors. The base of these flavors on the grilled fish is usually fried, and the most indispensable thing in it is the grilled fish base and the old oil.

Below I talk about the basic process of grilled fish and points:

1: choose the species and size of the fish! General baked fish should choose tender meat, fishy flavor is light, less spiny fish, because the grass carp has both these characteristics and moderate price, so the first choice of baked fish is grass carp!

The size of the fish is generally about 2-3 pounds for the best! If the fish is too big, it will not be easy to taste, and if it is too small, there will not be much fish to eat after grilling.

2: the requirements of killing fish! Before killing the fish should bleed the grass carp! Roasted fish should be cut from the back of the grass carp, remove the gills and teeth of the fish, scrape off the black membrane of the belly of the fish.

3: Roasted fish is reshaped. Generally in the thickest part of the fish meat to change a word knife, about 2 pounds of fish is usually for the thick side of 4-5 cuts, the thin side of 3-4 cuts.

4: marinating. Fish in the marinade should be cleaned before the body of the fish blood. Then marinate in the prepared marinade for 5-10 minutes. General grilled fish store marinade: 3 kg of water, 100 ml of soy sauce, wine or beer 500 ml, salt about 300 grams (can not be accurately estimated, subject to the actual, adjusted marinade for slightly salty preferred), about 60 grams of pepper, 100 grams of ginger, 200 grams of shredded onions, 300 grams of green onions chopped. Home production can be moderate to reduce the number of ginger and onion smashed with juice marinade can be

5: grilled fish. Marinated fish as much as possible to the surface of the marinade water shaking into the marinade basin, on into the grilled fish clip, first in a small and medium heat grill until the surface water evaporates clean! (This process sprinkled with a moderate amount of salt) surface water all dry after both sides of the brush with old oil after medium-high heat grilling, the purpose is to roast the skin of the fish grilled burnt withered grilled crispy, to be the skin of the fish from the golden brown potpourri after once again brushing with old oil, high heat grilled incense after the fish sprinkled cumin on both sides of the surface of the cumin surface, you can be loaded into the grilled fish plate padded with shredded onions.

6: fried material. Generally essential ingredients for grilled fish are garlic granules, konjac, fried potatoes, celery segment, shredded onion/chunks, and large onion segments.

Professional grilled fish store baking materials and family is completely different, here is a home version of the grilled fish spicy flavor frying materials:

The pot is hot, add canola oil 200ml, burned to slightly smoke into the garlic granules 30 grams of micro-stirring until the garlic granules become yellow,

Into the dry pepper 5 grams of dried chili pepper 20 grams of knots, discolored under the soybean paste 30 grams of stir-frying to sand out of the red oil,

Into the dry pepper 5 grams of dry pepper knots 20 grams of red oil,

The next step is to stir-fry to sand out of the red oil,

The next step is to stir-fry to sand out of the red oil.

Next into the blanched konjac blocks, followed by spicy fish seasoning 15 grams,

Next into the onion stir-fry and add boiling water,

Boiled and then adjusted to 2 grams of sugar, 15 grams of chicken essence (you read it right is 15 grams, basically have a small white spoon of soup 2 spoons or so),

Next into the celery section or fried potato pieces into it,

added beer 100ml or so, thirteen spices 3 grams,

High heat boil, adjust the pepper oil, sesame oil,

Finally under the cumin powder about 10 grams, turn evenly and pour the material on top of the grilled fish can be.

7: grilled fish plate under the general need to have charcoal continuous heating! Because we eat grilled fish are usually drinking wine, so there is charcoal can make grilled fish continue to keep the temperature, and continuous heating can also make the fish flavor more intense.

8: After the grilled fish is finished, you can also add some blanched to semi-cooked veggies to eat hot, the flavor is also very good. Especially in my hometown to cook a big bowl of old salt vegetables noodles (dry noodles), into the grilled fish material inside the mix to eat, basically can eat the stomach until the round.