(1) Slaughtering:
Fish are generally snakehead, carp or grass carp. When slaughtering, firstly subtract the fins with scissors, scrape the scales with a scraper, operate from the back, remove the internal organs, connect the abdomen, flatten it into a plane, wash it with clean water, and change the knives on both sides of the fish. Be careful not to change the blade on the fish belly when changing the knife. When changing knives, draw a knife every 1 cm, and change a whole fish for about ten knives.
(2) curing:
Marinade formula:
1 kg of wine, 5g of pepper, 50g of salt,10g of chicken powder, 5g of pepper and 20g of onion and ginger juice are mixed evenly.
Pickling:
Marinate the slaughtered fish about 1500g with appropriate marinade for 5 minutes (the marinating time is short and the bottom taste is sufficient).
(3) baking:
Spread the salted fish on the clamp, bake in the oven for 1 min, turn the fish once, brush the sesame oil evenly, turn the fish once every 1 min, bake for about 8 minutes until the fish turns golden yellow, and sprinkle with Chili noodles (the ratio of Chili powder to cumin powder is 1: 1).
(4) making secret fish sauce:
Formula:
Pig bone soup paste, cooking wine, salt 10g, chicken bone soup paste, chicken wing seasoning powder, monosodium glutamate, sweet potato starch and fish sauce 8g each, sesame paste, sugar and sand tea paste 6g each, peanut butter 9g, ribs sauce 3g, oyster sauce 5g, clear water 20g, chinese wolfberry wine 5g and salad oil 20g.
Method:
Add 25 grams of salad oil to the pot, boil the juice to 50% heat, add all the ingredients in turn, and fry together for 20 minutes.
(5) Cushion material:
On the basis of traditional grilled fish, celery, onion and white onion are cut into uniform long sections and spread in Korean electric frying pan, and then grilled fish is spread on it for later use. Be careful not to use accessories with too much water, such as green bamboo shoots, cabbage, carrots, etc. Otherwise, the grilled fish will lose its original flavor after being heated in the pot.