Dish taste: medium spicy

Main process: grilled

Main ingredients: aquatic products

Time required: one hour

Preparation Difficulty: Normal

Ingredients Details

Main Ingredients:

One grass carp (any size)

Serve Ingredients:

Salt, monosodium glutamate, allspice, cooking wine, special soy sauce, cooking oil, onions, garlic, red pickled peppers, pickled ginger, etc.

Side dishes:

Potatoes, onions, fungus, celery, coriander, etc. (match according to your favorite dishes)

Features: crispy skin, soft and tender meat, golden color, plump and delicious taste, rich nutrition, and Outstanding features of some pharmacological effects.

Grilled fish is a special delicacy originated from Wanzhou, Chongqing. In the process of spreading, it combines the three cooking techniques of pickling, roasting and stewing, and fully draws on the characteristics of traditional Sichuan cuisine and Sichuan hot pot ingredients. It is the best taste A unique and nutritious snack.

Basic introduction: When it comes to grilled fish, what flashes in people’s minds is often palm-sized live or dried fish, like beef and mutton skewers

On the charcoal fire, add a little salt, chili pepper and other seasonings, bake and eat. This year's popular Sichuan-style grilled fish is obviously different from the traditional barbecue method. It adopts the unique method of "grilling first and then stewing", which combines the essence of grilling and stewing. It is said that the origin of Sichuan-style grilled fish came from Africa. An African native who caught the fish grilled it for a long time before it was cooked, so he added the soup and seasonings to the fish and ate it while grilling it. He found that it was more delicious than ever before. Delicious, this delicacy has been around since then. It is said that grilled fish has a history of more than a thousand years.

The origin of grilled fish: During the late Qing Dynasty, a smart woman was born among the descendants of Ye Tianqi, a famous chef in Chongqing. Because the cooking skills of the Ye family have always been passed down from male to female. So I only taught her how to make some home-cooked dishes so that she could serve the family's daily meals. But her father only showed up and cooked on the stove during the New Year and festivals. One year during the Spring Festival, my father was ill in bed and could not cook on the stove, so he ordered his daughter to make some ordinary vegetables to celebrate the New Year. Unexpectedly, her daughter actually cooked a sumptuous meal, which astonished everyone. Among them, one is grilled over a fire and then fried. 1

Kill the grass carp first, but this is different from killing ordinary fish. When cutting the fish, cut it from the back. Not all grilled fish are cut from the belly, and then some cuts are made on the fish body to better absorb the flavor. At this time, sprinkle salt, ginger, and marinate for twenty minutes. 2

Fry your favorite side dishes (medium rare is enough). The grilled fish will be heated up and cooked later. Omit when preparing to grill...

Use a fish clip to clamp the fish onto the grill and start grilling. 4

You just grilled the inside, now grill the outside, and then brush with oil after the inside and outside are heated. 5

Now start brushing oil, both inside and outside. You need to bake it several times while brushing. .

Look! My cousin’s thick hands were all seen, hehe. 6

Bake it after brushing with oil. 7

After baking a few more times, you can add other ingredients if the fish skin becomes a little crispy and yellow. 8

Spray some cooking wine and spray it over and over again. 9

There is also a lot of spray inside. 10

Spray soy sauce both inside and outside. 11

Sprinkle some five-spice powder. 12

The grilled fish is crispy on the outside, charred on the outside and tender on the inside. The finished grilled fish is out of the oven.

The last step is omitted. Put the grilled fish in the middle of the baking pan; you need more chili red oil and less red pickled pepper. Pickle ginger and garlic. Stir-fry until fragrant. Then pour it over the grilled fish, sprinkle with celery and coriander, and finally add the coriander...

When serving, stack three baking sheets and fill the bottom one with half a plate of water (to avoid burning the table) to cool down); put a few burning grills in the middle (it’s best to heat them up while eating); the top one is the grilled fish!