How to make grilled fish

Many people like to eat grilled fish in life. However, if you go to a restaurant to eat grilled fish, although you don’t have to make it yourself, it cannot be guaranteed to be clean and hygienic. Therefore, many people like to make grilled fish at home. However, the taste of grilled fish made by yourself is often not as delicious as that in the restaurant. This is because the grilled fish ingredients are not perfect enough. The following editor will introduce the method of making grilled fish ingredients.

Butter, rapeseed oil, aniseed, cardamom, bay leaves, white cardamom, fennel, cloves, cinnamon, tangerine peel, lemongrass, fermented glutinous rice, bean curd, white wine, old ginger, garlic, green onions

Raw material: 1 grass carp (weighing about 1250 grams).

Ingredients: 20 grams each of scallion and celery segments, 50 grams of peppercorns, and 60 grams of dried chili peppers.

Side dishes: 250 grams of bean sprouts, 20 grams of celery segments, and 50 grams of tofu skin.

Seasoning: 8 grams each of salt and cumin, 60 grams of spicy sauce, 50 grams of cooking wine, 10 grams of chili powder, and 80 grams of spicy oil.

Many people like to eat grilled fish in life. However, if you go to a restaurant to eat grilled fish, although you don’t have to make it yourself, it cannot be guaranteed to be clean and hygienic. Therefore, many people like to make grilled fish at home. However, the taste of grilled fish made by yourself is often not as delicious as that in the restaurant. This is because the grilled fish ingredients are not perfect enough. The following editor will introduce the method of making grilled fish ingredients.

Butter, rapeseed oil, aniseed, cardamom, bay leaves, white cardamom, fennel, cloves, cinnamon, tangerine peel, lemongrass, fermented glutinous rice, bean curd, white wine, old ginger, garlic, green onions

Raw material: 1 grass carp (weighing about 1250 grams).

Ingredients: 20 grams each of scallion and celery segments, 50 grams of peppercorns, and 60 grams of dried chili peppers.

Side dishes: 250 grams of bean sprouts, 20 grams of celery segments, and 50 grams of tofu skin.

Seasoning: 8 grams each of salt and cumin, 60 grams of spicy sauce, 50 grams of cooking wine, 10 grams of chili powder, and 80 grams of spicy oil.

Production

1. Kill and clean the fish, slice it from the abdomen (the fish body is connected), remove the internal organs, cut the fish body and bones, make a straight cut inside the fish meat, and marinate in cooking wine for 10 minutes.

2. Put the fish on the fish grill, clamp it with fish tongs, sprinkle 3 grams of salt on it, grill it with charcoal fire for 1 minute, turn the fish over, sprinkle 3 grams of salt on it, grill it for another 2 minutes, brush it with spicy sauce, and then sprinkle with cumin and chili powder; turn it over and do the same, then grill each side for 1 minute, put a small plate upside down on the fish, turn it over, and take out the whole fish.

3. Blanch the side dishes; put 30 grams of spicy oil in the pot, heat it until smoking, put the blanched side dishes into the pot, add 2 grams of salt, stir-fry until fragrant, then remove from the pot, put it in a stainless steel plate, and place the grilled fish on the side dishes.

4. Add the remaining spicy oil into the pot, heat until smoking, add the spices and stir-fry until fragrant. After taking it out of the pot, pour it on the fish and place the stainless steel plate on the small charcoal stove table.

key

Before grilling the fish, it is best to brush a little spice oil on the fish tongs and the fish to prevent the fish tongs from sticking to the fish.

1. Kill and clean the fish, slice it from the abdomen (the fish body is connected), remove the internal organs, cut the fish body and bones, make a straight cut inside the fish meat, and marinate in cooking wine for 10 minutes.

2. Put the fish on the fish grill, clamp it with fish tongs, sprinkle 3 grams of salt on it, grill it with charcoal fire for 1 minute, turn the fish over, sprinkle 3 grams of salt on it, grill it for another 2 minutes, brush it with spicy sauce, and then sprinkle with cumin and chili powder; turn it over and do the same, then grill each side for 1 minute, put a small plate upside down on the fish, turn it over, and take out the whole fish.

3. Blanch the side dishes; put 30 grams of spicy oil in the pot, heat it until smoking, put the blanched side dishes into the pot, add 2 grams of salt, stir-fry until fragrant, then remove from the pot, put it in a stainless steel plate, and place the grilled fish on the side dishes.

4. Add the remaining spicy oil into the pot, heat until smoking, add the spices and stir-fry until fragrant. After taking it out of the pot, pour it on the fish and place the stainless steel plate on the small charcoal stove table.

key

Before grilling the fish, it is best to brush a little spice oil on the fish tongs and the fish to prevent the fish tongs from sticking to the fish.