How to make Wanzhou grilled fish?

Everyone knows that grilled fish originated from Wanzhou in Chongqing. The method of making Wanzhou grilled fish has been constantly improved and innovated over time. It has pepper flavor, black bean flavor, spicy flavor, pickled pepper flavor, curry black bean sauce, and soy sauce flavor... In fact, the method of making Wanzhou grilled fish is very simple. If you make it at home, it is actually simple and hygienic. How to make Wanzhou grilled fish? Here is a new way to cook Wanzhou grilled fish.

Ingredients: One grass carp weighing about 1 jin (other local fish species are also acceptable), cauliflower, lotus root slices, cucumber, bean sprouts, bean curd sheets, and potatoes in appropriate amounts.

Spice recipe: bay leaves 2g, cinnamon 2g, galangal 2g, fennel 3g, longan 1g, white cardamom 1g, grass cardamom 1g, red cardamom 1g, cloves 0.5g, angelica 0.5g, lemongrass 0.5g, perilla 1g (grind all the above spices into large pieces, then soak them in 45-degree white wine to allow the spices to release more fragrance).

Seasoning: 20g lard, 10g butter, 30g rapeseed oil, 20g bean paste, 15g glutinous rice pepper, 5g white wine, chicken essence, salt, pepper, oyster sauce, green onions, garlic, ginger slices, and onion segments as appropriate.

practice:

1. Clean the fish, make a cross cut on the back of the fish and a straight cut inside the fish, then smear the fish with garlic juice and a little oil (garlic: salt: water = 3:1:6, you can probably coordinate it this way).

2. Put the fish into the oven and bake it for about 20 minutes. If you don’t have oven, you can also fry it in a pan or grill it. It’s up to you.

3. When grilling the fish, we can stir-fry the spices. Pour the above oil into the bottom of the pot and heat it until it is about 70% cooked. Pour in the above spices and stir-fry until fragrant. Then add bean paste and chili sauce and stir-fry until the oil on the surface of the pot is bright red and has a pleasant aroma. Then add 5 grams of white wine, which can take away the fishy smell of oil and the medicinal taste of spices. Finally, add chicken essence and appropriate amount of salt.

4. Then stir-fry the side dishes, add the fried spice base to the bottom of the pot, and then add appropriate amount of rapeseed oil and scallions, garlic, ginger slices, onions, and place the side dishes according to the degree of ease of cooking of the ingredients. After they are all fried, add a small amount of oyster sauce, salt, chicken essence, pepper, white sesame seeds, chopped green onions, and coriander and serve.

5. Pour the fried side dishes over the grilled fish and it is done. Eat it while it is hot, it is most fragrant and pleasant.

Note: You must choose grass carp with a gross weight of about 1 kg. If the fish is too big, the meat will be very thick, not easy to roast thoroughly, and it will not taste crispy enough. The fish must be marinated for a long time, preferably about 1 hour, and the shortest time should not be less than 30 minutes. Add a lot of cooking wine when pickling so that there will be no fishy smell when grilled. Grilling over charcoal works best. Before using the tongs to catch fish, be sure to soak the tongs in cold salad oil for a while, otherwise the tongs will easily stick to the fish when grilling.