What is more fragrant to add to charcoal grilled fish, and what kind of fish is generally made of ch

Grilled fish, or grilled seafood and other cooking methods, it is best not to put too many ingredients, do not let the taste of too many ingredients take away the taste of the fish, this is the main thing, there are three ways to grill fish, one is to add ingredients before grilling, the other is charcoal grilling, and one method is oven baking.

1.Grilled Fish Recipe:

Soup (freshwater fish) half a catty of soy sauce Add 20 grams of fresh soy sauce 50-60 grams of blended oil or peanut oil 15 grams of white wine 10 grams of red wine 8 grams of balsamic vinegar 20 grams of sugar 10 grams of flavor enhancer (beef essence) 10 grams of custard powder 10 grams of thyme powder black pepper Sichuan pepper star anise Zi salt grains 10 grams each green onion slices ginger slices monosodium glutamate chicken powder and the above seasonings soaked together for later use.

Powder: peanuts, sesame, suzi, cumin, five-spice powder, salt powder, salt 12 grams, monosodium glutamate 10 grams The above seasonings should be ground.

Processing method: Make a grilled fish clip and cut a few knives on the slaughtered and washed fish The powder is mixed with soup to thin and brushed on the fish Roasted over medium heat until golden If you want to eat spicy flavor, you can sprinkle chili pepper and pepper noodles.

2.Charcoal grilling:

The fish is opened from the back, split at the back of the head, and the internal organs are removed and washed. Spread salt on the fish clip, sprinkle cumin powder, rice vinegar, soy sauce, salt, chili noodles, sesame seeds, brush brine oil (make a layer of chicken fat on top of roast chicken soup), braised chicken shops are sold. Add coriander to the plate.

The fish opens from the back, because the back meat is thick, the back meat is thick and not easy to taste and mature, the back is open, the belly is connected and tiled, and it is beautiful and beautiful. Add rice vinegar to remove the smell and tenderness of the meat. (Add vinegar and soy sauce can be used in a mineral water bottle, and the lid can be pricked with a few holes with a needle) when the fish will be cooked, add shredded green onions and coriander, and bake it a little to put it on a plate, and no brine can be replaced with a salad.

3.Oven baked:

One is to cut some stripes on the fish, then smear it with salt and marinate it for about an hour, of course, it is not a big problem to miss it for a while. You just think it's salty enough. After that, rub some soy sauce and cooking wine on the fish, not more, just to color and remove the fishy smell.

The second is to sprinkle chili powder and cumin on the fish (if you like), pour a little vegetable oil and put the green onion into the belly of the fish, and put the garlic cut into a very laughing narrow slice, and the ginger shredded is also stuffed in. Keep some of these things above, don't use them up, put the fish in the tin foil, then sprinkle the remaining green onions, ginger, garlic and shredded mushrooms on top, and then bake, if you bake them in the oven, at this time, you can put the fish in the oven and bake at 300 degrees for 20 minutes!

Generally, grass carp, carp, black fish, catfish, Qingjiang fish can be, grass carp carp has more bones, catfish oil is more fragrant, Qingjiang fish meat quality is the best, and black fish meat quality is tighter.

The species selected for charcoal grilled live fish should have fewer spines, especially no small spines, because everyone will sometimes accidentally get stuck in the bones when eating fish, so try to pick fish with fewer spines.

That's still their own seasoning and marinating are not done.

The ingredients and pickling methods are as follows.

Ingredients: 1 grass carp (carp and other fish can also be used, about catty), 50 grams of celery, 1 green bamboo shoot, 1 loofah (side dishes can be used according to your preferences, lotus root, dried tofu, cucumber, potatoes, etc.).

20 grams of ginger, 100 grams of garlic, 100 grams of dried chili, 20 grams of pickled pepper, 15 grams of Sichuan pepper, 2 tablespoons (30ml) of Pixian bean paste, 1 tablespoon (15ml) of tempeh paste, 1 tablespoon (15ml) of soy sauce, appropriate amount of salt, 1 teaspoon (5 grams) of sugar, a little chicken essence, 250ml of fresh soup, oil.

Pickled fish seasoning: green onion, ginger slices, salt, cooking wine, chili noodles, Sichuan pepper noodles, cumin powder, soy sauce, oil.

1. Wash the slaughtered fresh grass carp, cut off the fins, use a knife to open the knife on both sides of the fish body, and then separate the fish part along the fish bone to divide the fish into two halves, connect the back of the fish, wipe the fish body with green onions, ginger slices, 1 spoon (5ml) of cooking wine and 1 teaspoon (5 grams) of salt, and marinate for 10 minutes.

2. Put the marinated fish into a baking tray lined with tin foil, put green onions and ginger slices, brush the thick body of the fish trap with oil and soy sauce, sprinkle with pepper noodles, pepper noodles and cumin powder, and bake in a preheated oven at 220 degrees for 20 minutes (you can take out the soy sauce and oil in the middle and brush it again).