Detailed method of Zhuge grilled fish
First, the practice of lobster sauce fragrant Zhuge grilled fish: raw materials: 4 crucian carp (about1000g), lobster sauce, garlic, chicken essence, monosodium glutamate, Laoganma lobster sauce, celery, coriander, sesame seeds, peanuts, salad oil and five sesame oils. Practice: ① Slaughter the fish to taste, roast it on the fire and put it on a plate for later use. ② Wash the pan on the fire, add salad oil, lobster sauce, garlic and Laoganma lobster sauce, stir-fry slightly, add water to season and pour it on the fish. ③ Add coriander, celery and sesame. Features: Brown-red color, strong flavor of fermented soybean. Second, the practice of spicy Zhuge grilled fish: raw materials: grass carp (about1000g), pepper, pepper, watercress, garlic, chicken essence, salt, cumin, sesame oil, peanuts, sesame seeds, salad oil, star anise, celery and celery. Practice: ① Slaughter the fish to taste, roast it on the fire and put it on a plate for later use. (2) Wash the pan on fire, add salad oil, dried pepper, pepper and watercress, stir-fry slightly, add water, chicken essence, monosodium glutamate, salt, cumin, sesame oil and aniseed to taste, and pour in fish pieces. ③ Sprinkle sesame, coriander, celery and peanuts. Serve. Features: bright red color, spicy and delicious. Third, the practice of Zhuge grilled fish with pickled peppers: raw materials: grass carp (about1000g), pickled peppers, pickled ginger, garlic, chicken essence, peanuts, sesame seeds, celery, celery and salad oil. Practice: ① Slaughter the fish to taste, roast it on the fire and put it on a plate for later use. (2) Wash the pan on the fire, add salad oil, pickled pepper, pickled ginger and garlic, stir-fry slightly, add water and chicken essence to taste, and pour in the fish pieces. ③ Add sesame, celery, coriander and peanuts to the prepared fish. Serve. Features: bright red color, rich pickled pepper, slightly spicy and refreshing. Fourth, the practice of grilled fish with sauerkraut flavor: raw materials: mandarin fish (about 750g), sauerkraut, pickled ginger, pickled sea pepper, garlic, chicken essence, sesame seeds, flowers, celery, coriander and salad oil. Practice: ① Slaughter the fish to taste, roast it on the fire and put it on a plate for later use. (2) Wash the pan on the fire, add salad oil, sauerkraut, pickled ginger, pickled sea pepper and garlic, stir-fry slightly, add water to taste, and then pour in the fish pieces. ③ Add sesame, celery, coriander and peanuts. Serve. Features: attractive, sour and fragrant, refreshing and generous.