Wanzhou Grilled Fish

Name: Wanzhou Grilled Fish
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: A grass carp; 50g peanut; 200g Soy sprouts; 100g parsley; 2 trees Green garlic sprouts; 100g Pickled peppers; 10g Huadiao Wine; 15g Rice wine juice; 30g Doubanjiang; 30g Rapeseed oil; 5g lard; 2 pieces Bay leaf; piece ginger; A paragraph Green onions; 2g Shanna; 1 Tsaoko; 5g Cooking Wine; 5g green pepper; 1 star anise; 2g Fennel

by Leaf's Little Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

5

Ye Ye has been busy sharing a series of dishes for the New Year. This year’s dishes are naturally a big dish. The whole fish and the whole chicken are indispensable for the New Year. Yesterday, I shared the whole chicken (the whole chicken with lotus glutinous rice). The practice of fish.
There are many ways to prepare whole fish. Let’s share a special dish today: Wanzhou grilled fish.
Ye Zi's hometown is Wanzhou. Many relatives and friends in the family have restaurants. They are also very familiar with Wanzhou grilled fish. Very early on, a fan friend suggested me to make an authentic Wanzhou grilled fish recipe.
To be honest, if you want to be authentic, you have to go to a restaurant, and it may not be authentic if you leave a local restaurant. Do not mention authenticity when you cook it at home. Just like this authentic grilled fish requires charcoal grilling, ordinary families can't achieve it.
Ye Zi feels that when cooking, each family has to suit their own appetite. Take Ye Zi as an example. This authentic grilled fish leaves are really unbearable to eat, salty and oily, as a long-term advocate of three low diets. , This kind of diet is uncomfortable in my mouth...
Therefore, the Wanzhou grilled fish made by Ye Zi today is suitable for home cooking, and at the same time it is a slightly lighter version of the revised version of the leaf, and minus some tedious steps, it is much easier to operate. This is the style that Ye Zi always has. , Any dishes have to be changed in the hands of Ye Ye, as simple and healthy as possible without losing the deliciousness.
The oil is much less, the color is not so good, but the taste still feels better in my own kitchen.
Wanzhou grilled fish is divided into many flavors. My family has been making a jar of Sichuan kimchi for a long time, so today I will make pickled pepper flavor.
Without the red oil in the restaurant, although the selling is a little bit different, it is still very delicious. You can also eat more with less oil if you make it yourself, especially the bean sprouts and parsley inside are really delicious... ....

Wanzhou Grilled Fish

1. Prepare the raw materials.

2. The grass carp was cleaned, and the head and tail were cut with a knife to pull out the tendons. There is one on each side, and both sides are pulled out.
After this tendon is tucked away, the fish's smell will be reduced. Use a knife to slap the fish body. Slowly pull out the whole tendon.
The black film in the fish maw should also be removed.

3. Break the fish from one side of the fish belly, so that the fish can be laid flat as shown in the figure, without cutting in the middle, and then use a knife on both sides.
Don't hit the flower knife too deep, otherwise it will break easily when you bake it.

4. Spread a little salt and cooking wine evenly on the fish, squeeze the scallion and ginger juice into the fish, and marinate for one hour.

5. Brush the fish with a little oil and put it in a baking dish lined with greased paper or tin foil, put it in a preheated oven, and bake it for about half an hour at 200 degrees.
The roasting time depends on the actual situation. The fish is cooked until the skin is slightly burnt.
If you use tin foil, be sure to paint more oil on the tin foil, and a little bit of oil with greased paper, otherwise the fish will stick to it.

6. Add an appropriate amount of rapeseed oil to the pot, heat it until it slightly smokes, and then cool it down, then add a little lard, then add the green onion, ginger and all the spices to deep fry.
The authentic Wanzhou grilled fish is made by mixing the spices into powder according to the proportions and adding them directly to the boiled base soup. The leaves are made in a simple version. These spices can be fried directly to produce a fragrance. As for the proportion of spices, don’t make too much at home. If you are pursuing it, you just need a little bit, and you don’t have to have all these spices.

7. After the spices are fried a little mushy, take out all the spices, then add the finely chopped red bean paste, add the chopped pepper and green pepper, and stir fry to get the fragrance.
Then add a tablespoon of rice wine juice. The rice wine juice is the soup in the fermented rice wine (also called glutinous rice wine or glutinous rice glutinous rice). There is a method in the Ye Zi public account. The rice wine juice has a good effect of removing fishy and improving freshness. It is a natural healthy and delicious seasoning. material.
Pickled peppers are salty. Soak them in clear water in advance. Fresh green peppers taste good. If you don’t have them, use ordinary peppers instead.
In order to make it more spicy, it is recommended to add some two jingtiao peppers, which are cut into sections. This is not mandatory, and it depends on the actual situation.

8. Add a bowl of broth. The broth called by Ye Zi is not the kind of special soup that the restaurant slowly simmers, but the broth of chicken and bone broth at home. If not, use boiling water and simmer for a few minutes on low heat.

9. After the fish is cooked, remove the fish, put the chopped parsley, green garlic sprouts, and blanched soybean sprouts in the baking tray, and then top with the partially prepared base soup.
When the bean sprouts are blanched in the boiling water, they are quickly removed.

10. Put the grilled fish in the baking dish, and then pour in the remaining broth.
Try to have more broth so that the fish will taste better. My baking tray is relatively large, so the soup is not enough.

11. Put it in the oven, heat up and down, 180 degrees, continue to bake for ten minutes.

12. Sprinkle with fried peanuts, coriander, chives, and some sauteed white sesame seeds.
Then let's eat it beautifully.

Tips:
Ye Zi’s little chef, majoring in food nutrition and safety, national first-level nutritionist, gourmet writer, senior nutrition lecturer, senior health manager, inheritor of national banquet, guest of many TV stations, volunteer of "Food Education" promotion plan, author The gourmet book "The Dietitian's Table: A Nutritious Home-cooked Meal", which conveys the health of hundreds of millions of people and shares simple, nutritious and delicious food. The WeChat public account "Leaf's Little Chef" has a series of recipes for all New Year dishes, as well as 400 simple dishes to learn easily. If you have any questions, please leave a message on the WeChat public account, and Ye Zi will reply one by one.