Slaughter and wash fresh tilapia or carp, roast them with charcoal first, then sprinkle seasoning on the fish, sprinkle a little Chili powder gently, and then put the fish and fresh leeks together in a large square iron plate.

Next, spread the fish with acid bracken, mung bean sprouts, pickled cucumbers, crispy fried soybeans and some local garlic Chili sauce. In this way, a plate full of grilled fish looks bright, pleasing to the eye and appetizing. Put the iron plate on the iron stove, heat the fish with charcoal fire and bake it slowly, and the fish will gradually taste. Everyone can't wait to start. They peeled off the delicious grilled fish with chopsticks to reveal the tender white fish, and took a small piece to their mouths. The fragrance of the fish slowly overflows, and the sweetness of the fish itself, coupled with the icing on the cake ingredients, is very refreshing. Eating while roasting, the fish in the back is more fragrant and spicy. Two large plates of grilled fish were finally dried by us. I think of the kind of grilled fish that is fragrant and tender, fragrant and delicious. I really envy people who live in Yizhou. It is delicious.