A combination of roasting and stewing, a special roasted fish recipe

When it comes to grilled fish, most people think that the fish used to make grilled fish are either dried fish or fresh live fish. In fact, the most traditional way of grilling fish is not that simple, nor is it like grilling meat where you just put it on the rack and grill it. The real grilled fish requires some simple processing, which includes adding dozens of condiments such as cooking wine, pepper, wine, vinegar, etc., and finally adding your favorite vegetables, such as onions, fish mint, etc., which will make it more delicious after grilling!

It is said that the origin of Sichuan-style grilled fish came from Africa. An African native caught a fish and grilled it for a long time but the fish was still not cooked. So he added the fish to soup and seasonings while grilling it. He found that the fish was more delicious than ever before. From then on, this delicacy was created. It is said that grilled fish has a history of more than a thousand years.

Soup (freshwater fish) 1/2 pound of soy sauce 20 grams of fresh soy sauce 50-60 grams of blended oil or peanut oil 15 grams of strong liquor 10 grams of red wine 8 grams of balsamic vinegar 20 grams of sugar

10g flavor enhancer (beef essence) 15g custard powder 10g thyme powder 10g black pepper 10g star anise salt 10g each scallion slices ginger slices MSG chicken powder and soak with the above seasonings for later use

Powder: Peanuts, sesame, perilla, cumin, five-spice powder, cumin, salt powder, 12g salt, 10g MSG, and the above seasonings should be ground. Processing method: Make a grilled fish clip and cut a few knives on the slaughtered and cleaned fish.

Mix the powder with soup into a thin paste, brush it on the fish, and grill over medium heat until golden.

If you want spicy flavor, you can sprinkle chili and pepper powder on it and grill the fish (carp or eel) over charcoal fire. This is a top-notch recipe passed down from our ancestors: open the fish from the back, split the back of the head, remove the internal organs and clean them (the fish belly and the fish mouth are connected). Spread salt on the fish and place it on the fish rack. Sprinkle cumin powder, rice vinegar, soy sauce, salt, chili powder and sesame seeds. Brush with braised oil (for the layer of chicken oil on top of the roast chicken soup). It is sold in braised chicken shops.

Add cilantro when serving. (The fish is cut from the back, because the meat on the back is thick and it is not easy to get the flavor and mature. The back is cut and the belly is connected and laid flat, which looks beautiful. Add rice vinegar to remove the fishy smell and make the meat tender. (You can use a mineral water bottle to add vinegar and soy sauce, and use a needle to poke a few holes in the lid) When the fish is almost cooked, add chopped green onions and coriander, and roast it slightly before serving. If there is no marinade oil, you can use salad oil instead.)