Chongqing grilled fish (recipe)

Industrial process:

Raw material finishing→baking→loading→finished product

Ingredients formula:

Soup (freshwater fish): 250g oil consumption, 20g soy sauce, 50~60g blended oil or peanut oil, 15g high white wine, 10g red wine, 8g balsamic vinegar, 20g white sugar, flavoring agent (beef essence) ) 10 grams, 15 grams of custard powder, 10 grams of thyme powder, black pepper, pepper, star anise. 10 grams each of cumin grains, green onion, ginger slices, monosodium glutamate, chicken powder, and the above seasoning soak together for later use.

Powder: peanuts, sesame seeds, sesame seeds, cumin, five-spice powder, cumin powder, 12 grams of salt each, 10 grams of MSG, the above seasonings should be ground.

Operation points:

1. Raw material finishing: Hang fish (carp, grass carp, tilapia) on scales, open the belly, use a steel brush to brush the black membrane in the abdomen, break the fish in half along the ridge of the fish, and clean it with a double-sided knife Put 5~6 knives in the basin and set aside. (You can also blush, add salt, lemon juice, soy sauce, ginger and homogenize, and let it taste for 30 minutes.)

Grilled fish net:

2. Grilling: Brush the grilled fish clip or grilled fish net with oil, adjust the powder and soup to a thin paste, brush on the fish, clip the processed fish, and place it on the fire. Pickled pepper and celery are added to the fish maw. First, use a small fire to dry the water vapor, and then put it on a charcoal fire place to dry it to taste. The best way to grill the fish is charcoal (other methods are also possible, but not fragrant). (Here is the three-division method for making a fire. For the specific method, please refer to the post on the official account homepage→club→barbecue encyclopedia, preparation before barbecue).

Repeat the brushing, brush three to five times when baking, start to dry and brush once, and brush once on both sides of the high fire for 5 to 8 minutes. The fish will be as white as jade fat. During the test, put salt on the fish and sprinkle with chili powder and five-spice powder while grilling. Time control is very important, the test time is not easy to be too long, otherwise the fish will easily get old. Grasp properly according to the fire conditions.

3. Putting on the plate: Put the grilled fish on the plate. Plenty of pickled peppers and celery in the tray, mix them with oil, and cook them on the stove, being careful not to add water. Wash the leeks one by one, cut them into two pieces, spread them on the baking tray, place the fish in the baking tray, and brush with a layer of sauce made of oil, soy sauce, honey, and umami juice. Sprinkle it evenly. Top with cumin powder and chili powder. Sprinkle with coriander, crispy bean drum, sesame, Laoganma hot sauce and red oil.