1. First slaughter the perch to remove the internal organs, remove the spine from the inside of the belly, and use a cross knife inside.
2. Rinse the fish and put it in a basin, add cooking wine, salt, MSG, sugar, pepper, chicken essence, flavor, oyster sauce and marinate for 5 minutes, pat a small amount of starch, and bake it in a 200 degree oven for 10 minutes.
3. Put 200 grams of grilled fish sauce in a pot, stir-fry for about 5 minutes, add cumin powder and cumin grains, pour it on the grilled fish, then sprinkle with chopped peanuts and sesame seeds, and then serve with chopped green onion.
4. The key to production: adding only cumin powder will affect the appearance of the finished dish, and only adding cumin grains can not fully enhance the cumin flavor, so use a combination of the two.
5. Grilled fish sauce: 100 grams of celery rice, 50 grams of onion rice, 50 grams of green pepper rice, 30 grams of red pepper rice, 100 grams of Lee Kum Kee seafood sauce, 100 grams of pork rib sauce, 100 grams of spicy beef sauce, 50 grams of garlic chili sauce, 5 grams of salt, 10 grams of monosodium glutamate, 10 grams of chicken essence, 20 grams of Magixian, 10 grams of chicken juice, 700 grams of salad oil, put all the seasonings in a bowl, mix thoroughly, and sauté until fragrant before use
6. Take out when roasting for 8 minutes, mix cumin and chili noodles with scallion oil, brush on the fish and bake for 2 minutes, put on a plate, pour the grilled fish sauce, sprinkle with chopped peanuts, sesame seeds, and scallion, which is very tasty And the color is good, the effect is good
