1, fish species selection: grass carp, crucian carp, carp, catfish, etc.;

2, first of all, the fish slaughtered and scaled, from the back of the knife (Note: the fish breast to be more likely than the back of the fish to mature so that the heat is evenly distributed, if you open the knife from the abdomen, it will result in the abdomen of the roasted paste, and the back of the case is not yet cooked).

3, the meat thick place to play a word flower knife, help baked when the heat evenly, while the marinade is easier to taste.

4, remove the viscera, blood clots, abdomen to remove the black membrane, and then soak in water for 20 minutes, add marinade marinade 10-30 minutes. (Brewing, marinade are to deodorize into the flavor).

Two, marinated fish material recipe

1, 30 grams of cooking wine, lemon juice, Wang Shouyi thirteen spices 2 grams, cumin powder, monosodium glutamate, chicken essence 3 grams each, 5 grams of salt, 5 grams of five-spice powder 1 grams); if you open up a store business is better, you can follow the proportion of proportions and other proportions of the enlargement of the one time, you can put 10 or so fish to marinade.

Three, secret red oil production

3.1 raw materials:

2500 grams of salad oil, 1000 grams of vegetable oil, 1000 grams of lard, 500 grams of butter, 750 grams of dried chili peppers, 150 grams of red peppercorns, Pixian 750 grams of soybean paste, 15 grams of rock sugar, 100 grams of edamame beans, 20 grams of mash, 150 grams of Huadiao wine, green onions, ginger and garlic 250 grams each. Beef flavor 20 grams, chicken flavor 20 grams.

3.2 Spices:

15g of star anise, 6g of Sannai, 4g of cloves, 15g of cinnamon, 10g of allspice, 20g of grass nuts deseeded, 20g of cumin, 10g of good ginger, 20g of hawthorn, 5g of old button, 15g of white button, 10g of licorice, 8g of patchouli, 5g of sarensis, 10g of tangerine peel.

3.3 production process:

1, dried chili soaked in warm water for 30 minutes, fished out of the machine into a paste into (patty cake chili).

2, spices soak in boiling water for five minutes, fishing out of the pot with 150 grams of Huadiao wine fried dry spare.

3, salad oil + vegetable oil + lard + butter boil switch fire, cooled to 7 oil temperature, into the onion, ginger and garlic fried to discoloration out, and then add patty cake chili Pixian bean paste open small fire to fry dry moisture into the spices, stir fry dry water over a small fire, out of the flavor.

4, into the tempeh, peppercorns, rock sugar, mash, evaporate most of the water off the heat into the beef flavoring and chicken flavoring and mix well, cover and seal, placed in 24 hours after filtering use.

3.4 Notes:

1, the fire can not be too much, can not be fried.

2, can not use cooked iron pan frying, it is best to use stainless steel pan frying.

3, when stored, must be placed in a stainless steel bucket with a sealed lid.

Four, fish baking

1, before clamping the fish, the fish body must be brushed with secret red oil; secondly, before clamping the fish, the clamp must be cool. If possible, it is better to soak the clip in the oil in advance.

2, fish on the grill, charcoal on the back of the fish, so that the ripening is even. Grill over low heat for 10 minutes to nine mature (during which time to brush diligently brush the secret red oil, every turn should be brushed once, so as to ensure that the flavor of the oil fully penetrated into the fish).

3, sprinkle cumin powder, and then on the grill for 1 minute, remove the grilled fish, into a stainless steel plate padded with shredded onions and set aside.

5, grilled fish out of the pot

1, sit in the pan frying good flavor (see below the production of various flavors of the sauce) poured on the fish (soup or oil should not be more than 1/3 - 2/3 of the fish. Too much oil will make it too greasy to eat; too much soup will affect the dryness and flavor of the fish).

2, another pot to put 50 grams of red oil, burned to 50 percent hot, down into the dry chili peppers, peppercorns, medium heat stir-fry, out of the pan dripping in the fish, sprinkle shredded green onions, cilantro, shredded red pepper garnish,

3, and then the stainless steel plate in the grilled fish professional grill on the stove can be.

Six, the preparation of fish soup

1, two fish head, 500 grams / one, split in the middle.

2, add 30 grams of melted lard in the pot, 30 grams of salad oil, boil and add shredded ginger 50 grams, put the fish head fried to seven layers of cooked, put 50 grams of scallions, pepper 10 grams, and then drop 5 grams of seasoning oil, add 10 pounds of water to boil, turn to a small fire to simmer for half an hour, add the amount of refined salt, monosodium glutamate can be.

Seven, a variety of seasoning sauce production process

Core secret fresh sauce production process

(A) ingredients: 500 grams of pickled peppers, 100 grams of garlic kernels, 50 grams of ginger, 50 grams of scallions, 80 grams of onions, 50 grams of tomatoes.

(B) sauces: 150 grams of sesame sauce, 200 grams of peanut butter, 30 grams of tomato sauce, 30 grams of seafood sauce, 30 grams of rib sauce,

(C) seasonings: 40 grams of chili oil, 30 grams of pepper powder, 10 grams of Special Fresh No. 1 (Wuhan clown wah brand), 100 grams of chicken essence, 80 grams of monosodium glutamate (MSG), 20 grams of white sugar, 20 grams of salt. Salad oil 500 grams,

1, the A material chopped fine.

2, mix all kinds of sauces in the B material and stir well.

3, 500 grams of salad oil into the pan heating pour A ingredients stir-fried, then add the B sauce stir-fried over low heat, after collecting dry water. Finally, add C seasoning and mix well.

Pepper flavor production process

1, seasoning and recipe:

Salt 15 grams, monosodium glutamate 10 grams. 20 grams of cooking wine, 10 grams of ginger rice, 10 grams of garlic rice, ginger slices, celery, onion, onion, cucumber, 20 grams of pickled peppers, 200 grams of pickled peppers, 30 grams of vinegar, wild peppercorns 5 grams of peppercorns, pepper oil, cumin 8 grams of salad oil 200 grams of red oil, 100 grams of secret red oil, secret freshly spiced sauce 5 grams of chili powder 5 grams of chili powder, cumin 8 grams of cumin, five spices 5 grams of five spices, chicken essence 8 grams of Sugar 5 grams, 250 grams of fish soup, carp 1000-1200 grams.

2, production methods:

l preliminary processing of raw materials: onion cut 4 cm square grain, onion cut 4 cm long section, cucumber cut 4 cm long section, celery cut 4 cm section.

l frying pan placed on the fire add salad oil four layers of oil temperature, down into the end of the pickled peppers, pickled peppers, wild peppers, and then add ginger rice and garlic rice, ginger slices stir-fried, add secret fresh sauce, celery section, cucumber section, onion section, cooking wine, secret fragrant red oil stir-fried, add fish soup, sugar, mountain pepper oil, chicken essence, monosodium glutamate, vinegar, five spice powder, stir-fried can be.