The method of Xinjiang charcoal grilled fish is as follows: Ingredients: about a pound and a half of fish, 15 grams of celery knots, 15 grams of cucumber, and 5 grams each of coriander, red pepper shreds, and chive shreds.

Seasoning: 100g dried chili pepper, 15g dried Sichuan peppercorns, 100g Pixian watercress, 200g old oil, 10g each MSG and chicken essence, 10g cooking wine, 5g salt, fresh chicken paste (strong chicken flavor, strong concentration,

Do not use more than 10 grams), 10 grams of white sugar, 10 grams of Yongchuan beans, 15 grams each of ginger and garlic, 20 grams of cumin, and 250 grams of fresh soup.

The specific steps are as follows: 1. Remove the scales after killing the fish, remove the internal organs from the back, wash them clean, cut them with a knife, add 5 grams each of cooking wine, salt and MSG, and marinate for 10 minutes.

2. Bake the fish on the grill for 10 minutes until it is 90% cooked, and brush it with a layer of old oil (the number of times you brush the oil can be changed according to the actual operating conditions. Generally, the best time is two times. The first time is when the fish is 5 to 6% cooked.

Brush it, and brush it a second time when it is about to be grilled, so as to ensure that the aroma of the oil fully penetrates into the fish).

3. Sprinkle with cumin powder, grill for 1 minute, then put into a stainless steel plate lined with shredded onions and set aside.

4. Put 1 tael of mixed oil in the wok (half lard and half vegetable oil), add ginger, garlic, bean paste, and Yongchuan beans, and stir-fry over medium heat until fragrant.

5. Add the remaining oil, fresh chicken paste, and fresh soup, then add chicken essence and sugar to taste, and finally add celery knots and cucumber knots, bring to a boil over high heat, and pour into the fish basin.

6. Take another pot, add 30 grams of mixed oil, heat to 50% heat, add dried chili peppers and dried Sichuan peppercorns, stir-fry over medium heat until fragrant, then pour on the fish.

7. Finally add shredded chives, coriander and red pepper for garnishing.