Step: Step 1: Squeeze the viscera of small fish, wash and drain.

Step 2: Add salt and cooking wine, mix well and marinate 1 hour.

Step 3: set the pot on fire, moisten the pot evenly with an oil brush, and put it into the fish stall one by one.

Step 4, slowly roast the fish with low fire until the bottom of the fish is golden yellow, and turn it over one by one with clean hands until both sides are golden yellow.

1. Grilled fish is a fish roasted and processed with a small fire. Different from stiff dried fish and salted fish, it is semi-dry and semi-wet, yellow outside and fresh inside, which combines the freshness of live fish, the freshness of dried fish and the taste of salted fish. 2, grilled fish can not use crucian carp, carp, because the fish with thorns is big, did not eat the head.