How to make the best barbecue fish, the practice of grilling fish

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

Ingredients. Potatoes to taste.

Onion to taste.

Celery to taste.

1 fish.

Method steps.

Kill the grass carp first, but this is not the same as killing the general fish, when cutting the fish, you should cut it from the back, generally not grilled fish are cut from the stomach, and then cut some flower knives in the fish body to better absorb the flavor, at this time sprinkle salt, ginger, cooking wine to marinate for 20 minutes.

Omit when preparing for a roast. I put the fish on the grill with the fish clamp and start grilling.

The inside of the roast just now, now the outside of the roast, wait for the inside and outside to be a little hot, and then brush with oil.

Now it's time to brush the oil.,Brush the oil inside and out.,It's necessary to bake it several times while brushing.。。 See! My cousin's rough hands have all been seen, hehe.

After brushing with oil, bake it.

After baking it a few more times, you can see that the skin of the fish is a little crispy and yellow, and you can add other ingredients.

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

It's a lot of spray inside, too.

Spray soy sauce inside and out.

Sprinkle some five-spice powder.

When the fish is grilled, it feels crispy on the outside, charred on the outside and tender on the inside. "If you don't want side dishes, you can evenly sprinkle some natural, salt, five-spice powder, etc. after baking, and you can eat."

The finished grilled fish is baked, and the last step is also omitted, put the grilled fish in the middle of the baking sheet; Ask a lot of chili red oil, less red pickled pepper, soak ginger and garlic, stir-fry until fragrant, then pour it on the grilled fish, sprinkle celery and flowers, and finally put coriander.

First of all, the choice of ingredients, my friend used to be a chef of Sichuan cuisine, and he still has some experience in the choice of fish, his grilled fish is not the same as others, many of them are grass carp, but the effect of grass carp is not suitable to choose to choose is a fish called tongs fish, with high nutritional value, smooth skin and tender meat, fat and delicious, and high nutritional value, with the characteristics of big freshness and big supplement. It can also increase the average order value. (Of course, you can do it yourself at home!!)

It can also be replaced with grass carp or fish with fewer bones).

The selected pincer fish is almost one pound each, with about two taels of lotus root slices, one or two braised pork pieces, green peppers, onions, millet peppers and beauty peppers cut into small pieces for later use. (The millet pepper here is spicy, just add it according to their respective flavors).

The seasoning used is the homemade chili sauce in the store, and if you don't have it, you can replace it with the national goddess, but the acidity is not very sufficient. The seasoning is about one or two homemade chili sauce, about 5 grams of green onions, ginger and garlic grains, 15 grams of chicken juice, 15 grams of fresh sauce, 20 grams of spicy fresh sauce, (mainly used to enhance the fragrance, if there is none, you can replace it with oil), two spoons of extremely fresh flavor, a spoonful of pepper noodles, one or two cooking wine, a little pepper oil (increase hemp), a handful of cumin noodles.

Since it comes to homemade chili sauce roasting, I bother to give you the method. Soak the dried red pepper in boiling water for more than 1 hour until it can completely soften and absorb the water, stir it into a puree with a food processor or meat grinder, add Pixian bean paste and pickled pepper sauce over low heat, add a little oil and slowly fry until fragrant. (Here I want to say that it's really delicious) dry chili pepper 3:

Bean paste 1: pickled pepper sauce 1.

Now here's how to make it. No step is missing.

The first step is to kill and wash the fish, remove the fish backbone on the back from the fish belly, (the removal is to let the fish climb on the colander and the oil pan with the stereotype), put a flower knife inside and outside, add green onion and ginger, salt, cooking wine, pepper and scrub the inside and outside, and marinate for 10 minutes (mainly to remove the fishy smell).

The second step is to boil the wide oil in the pot until it is about 50% hot, first add the lotus root slices and fry them for half a minute, and then take them out and put them on the plate. Next, put the marinated fish, smash the skin of the fish until the skin is golden brown, and take it out to control the oil.

The third step is to add the oil just used to fry the fish, add the braised pork, ginger and garlic we have prepared to stir until fragrant, add about 30 grams of homemade chili sauce and stir-fry until fragrant, add a pound of stock (boiled water is also OK if there is no stock), add the chicken juice, fresh dew, spicy fresh dew, extremely fresh, pepper noodles, cooking wine and stir well, and then we put the fish fished out before into the pot, reduce the juice over medium heat for about 3 minutes, and take out the fish and put it on the lotus root slices.

In the fourth part, the green peppers, onions, millet spicy grains, and beauty pepper grains prepared before are added to the remaining little soup in the pot and fried, then put in the pepper oil, cumin noodles and a little fish oil before are heated, pour them on the body of the fish, sprinkle a little green onion and serve!

I like to eat all kinds of grilled fish, every time I go to the barbecue restaurant, I have to order a few to relieve my cravings, today I recommend a simple and easy-to-use grilled fish, plus barbecue seasoning, grilled it in a fryer, hehe, just out of the pot grilled fish, smell the taste, my saliva will come down, the taste is a barrage ......”

Materials. Ingredients: 2 sea fish, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 small onion, 3 slices of ginger, 25 grams of barbecue king seasoning, 1 tablespoon of peanut oil, 1 tablespoon of cooking wine.

Excipients: Appropriate amount of white sesame seeds.

Flavor grilled fish preparation.

1.Start by preparing all the ingredients.

2.After the fish is eviscerated, rinse it with tap water.

3.Place the washed and drained fish on a plate.

4.Add cooking wine and light soy sauce first.

5.Add oyster sauce to taste.

6.Top with chopped onion and shredded ginger.

7.Sprinkle with barbecue king seasoning at this time.

8.Mix all the ingredients and seasonings with your hands.

9.At this time, peanut oil is poured in, so that the grilled fish is crispy on the outside and tender on the inside, locking in the moisture, and the taste is better.

10.Grasp well with your hands and marinate for 30 minutes.

11.The basket is lined with tin foil and the fish is marinated.

12.Bake in a fryer at 180 degrees for 30 minutes.

13.It comes with a visual window, which is automatically lighted, and you can directly see the status of the food in the fryer.

14.When it has been baked for 15 minutes, take it out and turn it over, brush it with a thin layer of peanut oil, and continue to bake for the remaining 15 minutes.

15.The crispy and delicious flavor of barbecued fish is out of the pot, and the aroma fills the room.

16.Put it on a plate and sprinkle with an appropriate amount of white sesame seeds and enjoy.

Deep-fried ginseng fish. 1.With salt, pepper, flour, add a little water, mix the small ginseng fish well.

2.Heat the oil in the pan, heat the oil to 60%, and fry the small ginseng fish.

3.Fry until the skin is golden brown, and then you can eat it with a twig.

Ginseng fish steak soup method:

1. Ingredients: 500g of fish steak, 1 ginseng, 5 grams of wolfberry, 1 spoonful of rice wine, appropriate amount of ginger and green onions, pepper, 5 grams of salt, 5g of rice vinegar, appropriate amount of water.

Steps: 2. Wash the fish steak, add the fan letter and boil in water together with ginseng, ginger and green onions;

3. Beat off the foam until it is clear; After adding the rice wine, turn to a simmer for 45 minutes;

4. 5 minutes before cooking, add wolfberries, and finally add pepper and salt to taste; When drinking, according to personal taste, add rice vinegar to enhance the flavor.

Ginseng fish steak soup made with fish steak and ginseng is not only rich in calcium, phosphorus, iron and other trace elements, supplementing calcium in bones, but also the nutritional value of ginseng can also nourish and calm the nerves, mainly manifested as: improve human immunity, enhance the body's adaptability and anti-aging. After taking ginseng fish steak, it can increase appetite and strengthen muscles and bones.

Ginsenosides can lower blood lipids and lower blood pressure.

Preparation of spicy ginseng fish.

Heat the oil, soak the ginger and soak the sea pepper and stir-fry until fragrant.

Add peppercorns, green onions, garlic, and dried chili peppers to fry together, stir-fry more, and stir-fry until fragrant.

Add some cooking wine and soy sauce and continue stir-frying.

Add water, the amount of water is still to submerge the fish, I estimated this only, after boiling on high heat, turn to low heat and boil for a while, boil out the flavor.

Cook the fish and add soy sauce to adjust the saltiness.

Add chicken essence and monosodium glutamate before cooking.

【Grilled fish】

Method: Scrape the scales of the fish (carp, grass carp, tilapia), disembowel and break the belly, brush the black membrane in the abdomen with a steel brush, break the fish in half along the fish ridge, handle it cleanly, cut the knife on both sides, and set aside.

Seasoning: chili pepper, Sichuan pepper, salt, monosodium glutamate, Zhiran, pickled pepper, celery, soy sauce, kimchi (which is placed in the belly of the fish), green onion.

Tips: 1) The oil should be a little more, otherwise it will burn in the baking dish, and it will not taste good.

2) Then, put the clamp on the fire and put it on the fire. First roast the water vapor over low heat, and then, put it in the charcoal fire and then roast it into the flavor, of course, the grilled fish is grilled with charcoal, and the grilled fish with electricity is OK, but there is no charcoal grilling fragrance.

3) In this way, after three or five rounds, the fish meat is as white as jade fat. The fish itself is soaked in salt and green onion water, and when grilling, the fish is touched with salt, and the most important thing is to put pickled peppers, celery, etc. in the belly of the fish, so it will have a fish aroma while grilling. The mastery of time is very important, and if it is grilled for a long time, the meat will not be tender.

4) Sprinkle the fish with allspice and paprika.

5) Place the grilled fish on a plate. Plenty of pickled peppers and celery in a tray, oil in the mixed seasoning! Put it on the stove and boil it, pay attention: do not add water to it, wash the leeks one by one, cut them into two sections, spread them on a baking sheet, put the fish in the baking dish, brush a layer of sauce made of oyster sauce, soy sauce, honey, umami juice, and sprinkle cumin powder and chili powder evenly.

6) Sprinkle with coriander, crispy tempeh, sesame seeds, Lao Gan Ma spicy sauce and red oil, and then serve, doesn't it say that it is five spice drops? Look at that red oil!! Bubbled fish! Celery on top, potatoes and mushrooms on the bottom.

Grilled fish recipe: soup stock (freshwater fish) soy sauce half a catty, 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), 15 grams of custard powder, 10 grams of thyme powder, black pepper, Sichuan pepper, star anise, 10 grams of salt grains, green onions, ginger slices, monosodium glutamate, appropriate amount of chicken powder, and the above seasonings are 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.

Charcoal-grilled fish (carp or yellow eel): 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 brush brine oil (make a layer of chicken fat on top of the roast chicken soup), braised chicken is sold in the restaurant.

Add coriander to the plate. (The fish opens from the back, because the back meat is thick, the back meat is 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 needle A few holes) When the fish will be cooked, add shredded green onions and coriander, and bake it slightly to put it on a plate, and no brine can be replaced with salad. )

The kitchen is steaming hot in the morning, and this is the moment to enjoy a delicious meal in peace, and the breakfast grilled fish with ice powder.

Grilled fish is no worse than the outside.

Teach you how to grill fish in a simple and delicious way.

The method of grilling fish is similar to the method of chicken wings below, mainly marinated fish, and it is enough to bake it in the oven after marinating.

Insert the root and fry it in the oil pan until it floats.