Wushan grilled fish is a special food originated in Wushan. Now it is mostly cooked in a grilled fish oven. In the process of spreading, it combines three cooking techniques: pickling, roasting and stewing, and fully draws lessons from the characteristics of traditional Sichuan cuisine and Sichuan-style hot pot. It is a delicious and nutritious flavor snack. The following is what I have compiled for you for your reference!

Brief introduction of Wushan grilled fish

While replaying the Millennium food culture, it also leads the new fashion of modern food!

When it comes to grilled fish, people often think of grilled fish or dried fish with palm-sized live fish, which are put directly on the charcoal fire like kebabs, with a little seasoning such as salt and pepper, and cooked and ready to eat. This year's popular Wushan grilled fish is obviously different from the traditional barbecue method. It adopts the unique method of "roasting first and then stewing", which combines the essence of roasting and stewing. It is a unique food in Wushan.

Preparation method of Wushan roast fish

1: Wash the slaughtered fresh grass carp, cut off the fins, cut knives on both sides of the fish body with a knife, and then separate the fish parts along the bones to make the fish split in half, and the fish backs are connected. You can ask the store to help you with these steps when buying fish. Wipe the fish evenly with onion, ginger slices, 1 teaspoon 5ml of cooking wine and 1 teaspoon 5g of salt, and marinate for 20min.

2. Put the marinated fish in a baking tray paved with tin foil, pad it with onion and ginger slices, brush the fish with oil and soy sauce, sprinkle with pepper noodles, pepper noodles and cumin powder, and bake it in an oven preheated at 230 degrees for 20 minutes. You can take it out and brush the soy sauce and oil again.

3: Ginger is cut into Jiang Mo, garlic is cut into large pieces, celery is washed and cut into sections, green bamboo shoots and lotus root slices are peeled and cut into thick slices, mushrooms are washed and split, and tofu skin is cut into wide strips.

4: Add oil into the wok, heat it to 60%, add Jiang Mo garlic cloves and stir-fry until fragrant, and add Pixian watercress, pepper and pepper to stir-fry until fragrant.

5: Add fresh soup white water or boil it, and add soy sauce, salt, sugar and chicken essence to taste. [2]

Wushan grilled fish special

There are many versions of the legend of grilled fish, such as Zhuge's version of grilled fish, African indigenous version of grilled fish and so on, which only reflects a culture of grilled fish. The uniqueness of Wushan grilled fish lies in the organic combination of three cooking methods: pickling, roasting and stewing. Besides the folk secret recipe, it also combines the essence of Chongqing hot pot, and uses more than 50 herbs and seasonings to prepare spicy grilled fish, sauce-flavored grilled fish, pickled pepper grilled fish, onion-flavored grilled fish, spicy grilled fish, drum-flavored grilled fish and more than ten flavors. Wushan grilled fish has won the trust of consumers for its unique quality, continuation of the connotation of food culture, combined with the characteristics of hot pot, rich flavor, bright red soup, spicy but not dry, healthy nutrition, hygiene and safety. The application of seasoning is a unique skill in Wushan grilled fish production. Both marinade and soup have been tested for hundreds of times, and the formula has been adjusted repeatedly by fully learning from the characteristics of hot pot materials. More than 40 kinds of Chinese herbal medicines and seasonings have been selected, which not only give full play to the fragrance of various ingredients, but also are rich in nutrients. The grilled fish made by this method changes the shortcomings of other counterfeiters, such as rough production technology, simple materials and single taste. It not only has the delicate flavor of fish, but also has a unique burnt flavor and rich flavor, which is endless in aftertaste and can never be eaten!