Name: Charcoal Grilled Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A grass carp; Some Cooking oil; Some shallot; Some garlic; Some Red pickled peppers; Some Bubble ginger; Some potato; Some onion; Some Fungus; Some parsley; Some salt; Some MSG; Some Five spice powder; Some Cooking Wine; Some Premium soy sauce

Charcoal Grilled Fish

by Food notes

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Features: The skin is crispy, the meat is soft and tender, the color is golden, the taste is rich and delicious, and the nutrition is rich.

Grilled fish, a special delicacy originating in Wanzhou, Chongqing. In the process of spreading, it combines three cooking techniques of pickling, roasting and stewing. It fully draws on the characteristics of traditional Sichuan cuisine and the characteristics of Sichuan hot pot. It is a delicious and nutritious flavor. snack.

Basic introduction: When it comes to grilled fish, people’s minds are often slapped live fish or dried fish, like beef and lamb skewers.
Put the sample directly on the charcoal fire, put a little salt, pepper and other seasonings, roast it and eat it immediately. The popular Sichuan-style grilled fish this year is obviously different from the traditional grilling method. 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 is from Africa. A native of Africa who caught fish, grilled the fish for a long time before the fish was cooked, so he added the fish to the broth and seasoning and ate it. He found that it was better than ever. It is delicious, and it has been there since then. The grilled fish has been handed down for more than a thousand years.

The origin of grilled fish: In the late Qing Dynasty, the descendants of Chongqing celebrity chef Ye Tianqi came out with a smart woman. Because the Ye family’s cooking skills have always been passed on to men but not to women. So she only taught her some home-cooked cooking methods to serve the daily catering of the family. And her father only showed up and cooked vegetables on the stove during the holidays. During the Spring Festival one year, the father was ill in bed and could not go to the stove, so he ordered his daughter to cook some common vegetables for the Chinese New Year. Unexpectedly, her daughter made a sumptuous meal, which surprised all the people. Among them, especially one grilled on the fire and then fried"

Charcoal Grilled Fish

1. Kill the grass carp first, but this is not the same as killing ordinary fish. When cutting the fish, cut it from the back. Generally, it is not that grilled fish is cut from the belly, and then some flowers are cut on the body of the fish. Knife in order to have a better taste, then sprinkle salt, ginger, and marinate for 20 minutes.

2. Stir-fry your favorite side dishes (eight half-cooked is fine). When you eat grilled fish, it will be cooked after heating.

3. Omit when preparing to roast...
The fish caught the fish on the grill and started roasting.

4. The inside that was just roasted, now the outside is roasted, wait until the inside and outside are heated a little, then brush the oil.

5. Now it's time to brush the oil. Brush the oil inside and outside, and cook it several times while brushing it. .
Look! My cousin's rough hands have been seen, hehe.

6. Bake it after oiling.

7. After roasting a few more times, you can see that the fish skin is a bit crunchy and yellowish, so you can add other ingredients.

8. Spray some cooking wine, to spray it over and over again.

9. There is also more spray inside.

10. Spray soy sauce inside and out.

11. Sprinkle some five-spice powder.

12. The grilled fish is crispy on the outside and tender on the inside.

13. The finished grilled fish is out,
The last step is also omitted, put the grilled fish in the middle of the baking tray; need a lot of red pepper, red oil, less red pickled pepper, soaked ginger and garlic, sauté until fragrant, and then pour it on the grilled fish and sprinkle with celery and flower. Finally put the coriander on it...

When serving, you need to stack three baking trays. The bottom one is filled with half a tray of water (so as to prevent the table from being burned and the temperature is lowered); the middle one is to put a few burning grills (heating while eating); the top one is the grilled fish. !