How to make Bantianyao grilled fish soup, put oil in the pot, pour a little bean paste, stir-fry the red oil, add diced onions, minced green onions, minced garlic, a little salt, and a little sugar , pepper and Sichuan pepper powder, stir well to dissolve the seasoning, stir well, add a little water, bring to a boil, and cook for three minutes! When it comes to grilled fish, I believe that is the impression that flashes through many people's minds. Dried fish, or very small fish, like beef and lamb kebabs, are served directly over a charcoal fire with a pinch of salt, pepper and other spices.

Ready to eat after roasting. The 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 understood 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 fish to the soup and seasonings. When I ate grilled fish, I found that it was more delicious than ever before. From then on, this delicacy was born. It is said that grilled fish has a history of more than a thousand years.

In fact, while we enjoy the delicious food, we also absorb the nutritional value of fish and supplement some nutrients needed by the body. Fish contains unsaturated fat, which is good for blood circulation and cardiovascular disease patients, and is not easy to gain weight. It is also rich in sun-dried elements, which has anti-aging and beauty effects; grilled fish is good for the body, and Bantian Yao grilled fish reminds people of loss of appetite. For people, it has appetizing, nourishing and fitness effects.