(Carp, grass carp, tilapia) Scrape the scales, cut open the belly, clean the black film in the belly with a steel brush, cut the fish in half along the fish ridge, clean it, gouge out the knives on both sides and let it stand for use. (Seasoning: Chili/Zanthoxylum bungeanum/salt, monosodium glutamate/Ran Zhi/pickled pepper/celery/soy sauce/pickle (put in the belly of fish) and onion.

Then, put it on the fire. First, dry it with steam on a small torch, and then taste it on a charcoal fire. Of course, grilled fish is grilled with charcoal, and it can also be roasted with electricity, but there is no charcoal for three or five rounds. This fish is as white as jade. The fish itself has been soaked in salt and onion water. When roasting, dip salt in the fish. The most important thing is to put pickled peppers and celery in the fish belly. )

Sprinkle the fish with spiced powder and Chili powder.

Grilled fish is put on a plate, and a lot of pickled peppers and celery are put in the tray, mixed with oil and seasoning! Cook leeks in the oven (be careful not to add water to the pot), wash them one by one, cut them into two pieces, spread them on the baking tray, put the fish on the baking tray, brush them with a layer of sauce made of oyster sauce, soy sauce, honey and umami juice, and evenly sprinkle with cumin powder and Chili powder.

Stir-fry crispy lobster sauce, Laoganma Chili sauce, red oil, pepper and pepper, and pour them over the fish. Sprinkle sesame and coriander. ..