How to cook charcoal grilled fish

Charcoal grilling live fish is actually a very common preparation method, and it tastes very delicious, especially in the summer when people love to make this dish. However, many people are unable to make the most authentic taste, which makes the taste not very good. Therefore, you must choose the best seasoning and try to fry the fish before cooking.

1 Add salt, chili powder, cumin powder, chicken powder {stronger flavor}, ginger and scallion to the water

2. Remove the scales of the grass carp, cut open the back, and slice the boneless squares of the whole fish. Soak in the marinade for 20 minutes.

3 Heat the oven to normal temperature

4. Deep fry the marinated fish in 70% oil until it is set.

5 Put the fried fish into the fish tongs, bake in the oven, sprinkle with cumin powder and chili powder

6 Cut the fish into pieces according to the bottom material. Put the fish into the fish grill pan after blanching. Put the charcoal into the charcoal tray below and put water at the bottom.

7 Open the clip of the baked fish, put another flat plate in, turn it over, put it in the plate, and put it in the charcoal grilled plate with the base material.

8 Sprinkle coriander and celery on top. Pour in hot red oil and fry chili peppers and peppercorns. Serve.

In daily life, people believe that live fish have high nutritional value and regard "eating live fish alive" as a premium dish. Especially the popular boiled fish and grilled fish are delicious and popular among people. In fact, this way of eating is unscientific. Whether from the perspective of nutritional value or taste, it is not the best time to eat live fish or freshly dead fish.

After a fish dies, its thigh meat gradually becomes stiff after a period of time. In the stiff state of the fish, the protein in its muscle tissue does not break down to produce amino acids, which are the main component of umami. Not only does the meat taste hard, but it is also difficult for the human body to digest and absorb. When the fish body enters a highly rigid state, it begins to transition to the autolysis stage. At this time, the rich protein in the fish is gradually broken down into various amino acids that are easily absorbed by the human body under the action of protease. No matter what method you use to cook the fish at this stage, the taste is very delicious.

Accessories: salt, five-spice powder, cooking wine, Pixian hot sauce, lantern red pepper, onion, ginger, coriander

1. Wash the fish, cut it into two pieces, and marinate it with salt, cooking wine and five-spice powder.

2. Marinate the fish for a while, apply oil to the baking tray, put the fish on it, put it in the middle layer of the oven, and bake at 200 degrees for 15 minutes

3. Wash and slice or dice the side dishes

4. After the fish is roasted for the first time, place the onions or cabbage under the baking tray. Then use Pixian hot sauce to stir-fry the other ingredients. It doesn’t need to be stir-fried for too long, and it also needs to be roasted. Then pour over the fish and cabbage.

5. In another pan, sauté the scallion, ginger and lantern pepper until fragrant, then pour them onto the side dishes in the baking tray (add more oil)

5. Put the baking tray back into the oven (put one layer lower, otherwise the top will burn easily), bake at 200 degrees for 20 minutes, sprinkle with coriander and it's done