Raw materials:

Fish one and a half pounds or so, celery section 15 grams, 15 grams of cucumber, parsley, red pepper shredded scallion shredded 5 grams each.

Seasoning:

Dry chili 100 guest, dry pepper 15 guest, Pixian 100 grams of soybean, 200 grams of oil, MSG Chicken 10 grams of each, 10 grams of wine, salt 5 grams of freshly spiced chicken paste (chicken flavor, concentrated, not more than 10 grams, up to 10 grams) 10 grams of sugar 5 grams of black beans in Yongchuan 10 grams of ginger and garlic 15 grams of rice, cumin 20 grams of fresh soup 250 grams.

Method of production:

A fish killed and scaled from the back of the knife to remove the viscera clean, playing a word knife, add wine, salt, monosodium glutamate 5 grams drowned for 10 minutes

Two: the fish on the grill grill 10 minutes to nine mature, brush a layer of oil (according to the actual operation of the number of times to change the brush oil, the general mastery of the best in the two times, the first time in the fish grilled to 5-6 mature brush, brush the second brush in the soon to be cooked. The second is about to be cooked brush, so that you can ensure that the flavor of the oil fully into the fish), sprinkle cumin powder and then on the grill slightly grilled for 1 minute, loaded into the stainless steel plate padded with shredded onions standby

Three: frying pan put mixed oil (lard and vegetable oil half each) one or two, under the ginger and garlic bean paste Yongchuan beans stir-fried on medium heat with the remaining old oil, freshly chopped chicken paste, fresh broth, and then into the chicken seasoning Sugar seasoning, and finally under the celery knots cucumber knots on high heat and pour in the pot containing fish.

Four: another pot of mixed oil 30 grams, burned to fifty percent of the heat under the dry chili pepper dry pepper sautéed over medium heat, dripping in the fish plus scallion shredded cilantro pepper shredded garnish can be "

Tips:

Doing this kind of dishes need to pay attention to the grilling fire is not too strong (with a special grill to charcoal as fuel), the fire to keep the flame in the light of a slight yellowish light can be too strong will be the raw materials roasted; and the entire The whole roasting process should be constantly turning the raw materials, so that it is evenly heated.

The old oil is the most critical seasoning of such roasted dishes, the following is the old oil recipe:

Raw materials:

2500 grams of vegetable oil, butter 1000 grams of salad oil 2000 grams of chicken oil 1000 grams of dried chili peppers 250 grams of green peppercorns 50 grams of lard 1500 grams of Pixi County 1500 grams of soybean petals, ginger 100 grams of mash juice 500 grams of anise 100 grams of Shannaeus 50 grams of lard, Pixi County 1500 grams of soybean petals, ginger 100 grams of mash juice 500 grams of mash juice. 100 grams of star anise, 50 grams of sennet, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass nuts, 25 grams of comfrey, 10 grams of allspice, 10 grams of vanilla, 5 grams of male cloves.

Method:

1, vegetable oil, salad oil, chicken oil, respectively, refined (refined and then use the flavor is more fragrant); butter cut into small pieces; Pixian douban chopped fine; dry chili into the pot of boiling water to cook for about 2 minutes, fish out of stranded into a hibiscus into patty cake chili; ginger broken; garlic peeled into cloves; onion pull knot; rock candy cracked; star anise, cinnamon, cinnamon broken into small pieces; fruit of the grass broken pat.

2, frying pan on medium heat pour vegetable oil, salad oil, chicken oil to cook, put the butter to boil, into the ginger, garlic cloves, onions, then under the Pixian bean, patty cake chili pepper, green peppercorns, turn to micro-fire slowly frying for about 1-1.5 hours, to the bean water gas frying dry, fragrant and chili peppers slightly white, pick up the pot of green onions do not use.

3, then into the star anise, cinnamon, cinnamon, cumin, grass berries, comfrey, incense leaves, vanilla, public cloves, continue to stir fry about 15-20 minutes, to the pot of spices in the dark color, under the rock sugar, mash juice, slowly simmering over a low fire until the water in the mash juice completely evaporated (i.e., there is no water vapor when). At this point, the pot will be removed from the fire, covered warm until the pot of raw materials to cool.

The above is for reference only, thank you!