Characteristics: Crispy skin, soft and tender meat, golden color, rich and delicious taste, rich in nutrients, and has outstanding characteristics of some pharmacological effects.
Grilled fish, a special dish originating in Wanzhou, Chongqing, has integrated three cooking techniques of salting, roasting and stewing during its spread, and fully draws on the characteristics of traditional Sichuan cuisine and Sichuan-style hot pot materials. It is a unique and nutritious flavor snack.
Basic introduction: When it comes to grilled fish, what flashes in people's minds is often palm-sized live fish or dried fish, like a beef and mutton skewer.
Put the samples directly on charcoal fire, add a little salt, pepper and other seasonings, roast and serve to eat. This year's popular Sichuan-style grilled fish is significantly different from traditional barbecue practices. It adopts the unique method of "roasting first and then stewing", which combines the essence of the two cooking techniques of roasting and stewing. It is said that the origin of Sichuan-style grilled fish came from Africa. An African native who caught fish roasted the fish for a long time before it was cooked. He added the fish to the soup and seasonings and ate it and found that it was more delicious than ever before. Since then, this delicacy has been born. The grilled fish has been passed down for more than a thousand years.
Origin of grilled fish: During the late Qing Dynasty, an intelligent woman emerged among the descendants of Chongqing's famous chef Ye Tianqi. Because the Ye family's cooking skills have always been passed down to boys but not girls. Therefore, she was only taught some home-cooked dishes to serve the daily meals of the family. However, her father only showed off the mountains and cooked vegetables during holidays. One Spring Festival, my father was sick in bed and couldn't go to the stove, so he ordered his daughter to cook some ordinary dishes to celebrate the New Year. Unexpectedly, his daughter actually made a sumptuous meal that shocked everyone. Among them, one is especially grilled over the fire and then stir-fried
grilled fish
Recipe Recommendations
- grass carp a
- edible oil appropriate amount
- onion appropriate amount
- garlic appropriate amount
- red pickled pepper appropriate amount
- pickled ginger appropriate amount
- potatoes appropriate amount
- onion appropriate amount
- fungus appropriate amount
- coriander appropriate amount
- salt appropriate amount
- MSG appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- medium spice
- roast
- an hour
- ordinary
Steps for grilled fish
1
Kill the grass carp first, but this is different from killing ordinary fish. When cutting the fish, you have to cut it from the back. Generally, not grilled fish, you cut it from the stomach, and then cut some flower knives on the fish. In order to better taste, sprinkle salt, ginger, and suddenly marinate for 20 minutes.
2
Stir up the side dishes you like (just medium rare), and the grilled fish will be heated and cooked later.
3
Omission when preparing to warm yourself... Use the fish to pick the fish on the grill and start roasting.
4
I roasted the inside just now, roast the outside now, and then brush with oil after being heated inside and outside.
5
Now I start brushing oil. I have to brush oil inside and outside. I have to bake it several times while brushing. Look! I can even see my cousin's thick hands, hee hee.
6
Bake it after brushing oil.
7
After roasting it a few more times, you can add other ingredients when you see that the fish skin is a little crispy and yellow.
8
Spray some cooking wine, toss and spray.
9
Spray more inside.
10
Spray soy sauce inside and out.
11
Sprinkle some five-spice powder.
12
The grilled fish feels crispy when you see it on the outside, charred on the outside and tender on the inside.
13
The finished grilled fish is baked, but one last step is omitted. Put the grilled fish in the middle of the roasting plate; soak ginger and garlic with a lot of peppers, red oil, little red pickled peppers, stir-fry until fragrant, then pour on the grilled fish. Sprinkle with celery and chopped flowers, and finally add coriander... When you serve the table, you need to stack three baking plates, with half of the bottom plate filled with water (to prevent the table from being burned and cooling down); put a few burning baking plates in the middle (heat while eating); and the top one is the grilled fish!