Expose the red oil method of Wanzhou grilled fish feed, and grind the ingredients and put them direc

One of the types of grilled fish, Wanzhou grilled fish, originated in Wanzhou, Sichuan. Legend has it that Wanzhou grilled fish also has a history of hundreds of years, and the local people have fully borrowed the traditional Sichuan cuisine and Sichuan hot pot technology and material characteristics, forming a unique style and characteristics, which are charred on the outside and tender on the inside, and fragrant in oil. After the grilled fish is eaten, its soup can also be used as a hot pot ingredient to shabu some refreshing green vegetables, which is deeply loved by people.

Materials used. A grass carp, pork ribs, salad oil, butter, red oil, sesame oil, cumin, pepper, sugar, Sichuan pepper, chili, tempeh, tofu, celery, lettuce, coriander, peanuts, monosodium glutamate, salt.

Preparation Step 1: Take live fish, which can be marine fish such as mackerel, or freshwater fish such as black fish, grass carp, and carp. This time, we will take grass carp as an example to introduce the production method of Wanzhou grilled fish.

Step 2: Cut the fish open from the abdomen, clean it up and sprinkle with salt to marinate.

Step 3: Place the fish on the stove and grill it over charcoal, as the fish grilled over charcoal is the authentic way to grill fish.

Step 4: During the baking process, brush the salad oil and sesame oil on both sides of the fish, and sprinkle with cumin and pepper.

Step 5: When the fish is cooked until it is ripe, put it on a special iron plate.

Step 6: Boil the bone broth or chicken broth and pour it over the grilled fish that is seven or eight ripe.

Step 7: Stir-fry the base with butter, red oil, sugar, peppercorns, chili peppers, tempeh and other condiments and pour it over the fish.

Step 8: Add tofu, celery, lettuce and other refreshing dishes to the fish soup to remove the fishy smell and garnish with coriander, peanuts and other decorative dishes.

Step 9: Bring the plate to the tray rack and heat it with some charcoal underneath. When the fish broth boils, it is ready to eat. Answer supplement: Similar to Lao Gan Ma's giant spicy sauce production method, detailed strategy.

Ingredients: fresh red pepper, various spices, salt, tempeh, canola oil.

Method: 1. Wash and dry the chili peppers. 2. Use crushing equipment (really don't cut it by hand) into minced pieces, and by the way, crush the spices you have at home, such as pepper, pepper, star anise, bay leaves, cinnamon, etc., and mix them together.

3. According to the ratio of 10 catties of chili pepper 2 halves of salt, mix the salt into the above-mentioned crumbs. 4. Put it in a container with a breathable underneath and let it dry. We use a basket made of bamboo, and I remember covering it with gauze

5. When all kinds of crumbs are dry and the edges are up, buy a bag of tempeh and chop it in, or you can buy a bag of Pixian bean paste from Sichuan and chop it in. Continue to dry for 2 days. , rapeseed oil heated and cooked, cool thoroughly, find a large container (preferably open mouth, easy to eat), put the oil and dried minced together.

The oil should cover the raw material, so that it is sealed with oil and will not be bad for a few years.

2. Salt must be put in more, otherwise it will become sour.

3. Dry thoroughly. Pay attention to ventilation and hygiene. Because there will be no more opportunities to clean.

4. Rapeseed oil is the most fragrant, of course, you can also use salad oil or something.

5. Put it in the container and don't overfill it. The ingredients continue to ferment, so the longer they are left unattended, the more fragrant they will be.

6. Pay attention to the oil seal. If you find that there is no oil on the surface, you can boil some salad oil and pour it in. Otherwise, it will become moldy and bad

Sichuan pepper, chili, chopped pepper paste, pickled pepper.

25 grams, salt: 8 grams, parsley: 2 sticks, cooked peanut kernels

100 grams, pickled pepper: 20 pieces, pickled ginger: 1 piece, chopped pepper paste:

1 spoonful, dried chili: 8 pieces, Sichuan pepper: 1 small handful, cooking wine:

5 grams, red oil: 20 grams, coriander: 1 stalk, green onion:

1 section, garlic: 6 cloves.

1. Clean the grass carp, and then make a few cuts on both sides of the fish.

2. Put the grass carp into a container, add cooking wine, salt, and chopped pepper sauce, then cover with plastic wrap and put it in the refrigerator for 2 hours.

3. Slice the ginger and garlic, cut the green onion into sections, cut the pickled pepper into small sections, and shred the celery for later use.

4. Heat the oil from the pot, add peppercorns and chili peppers and stir-fry until fragrant.

5. Then put pickled pepper and chopped pepper sauce and stir-fry until fragrant.

6. Spread tin foil on the baking sheet, put an appropriate amount of green onion, ginger and garlic, then put grass carp, and then drizzle with fried spices.

7. Put it in the middle layer of the preheated oven, 220 degrees, up and down the heat, bake for 40 minutes, and take out the red oil and brush it once halfway.

After a few minutes, remove and add the parsley and peanut kernels, brush with a layer of red oil, and continue to bake in the oven for 5 minutes.

9. Finally, sprinkle with an appropriate amount of coriander and enjoy.

Materials. 1 grass carp, salad oil, butter, red oil, sesame oil, cumin, pepper, sugar, Sichuan pepper, chili, tempeh, tofu, celery, lettuce, coriander, peanuts, monosodium glutamate, salt.

Make. 1. After the fish is killed, remove the scales, cut the back to remove the internal organs, wash it, hit a flower knife, add 5 grams of cooking wine, salt, and monosodium glutamate, and soak it for 10 minutes.

2. Tell the fish to be grilled on the grill for 10 minutes to nine mature, brush with a layer of old oil (according to the actual operation of the change of the number of times of oil, generally master the best twice, the first time in the fish to bake to 5 to 6 when the maturity, the second time in the baking when the brush is about to be cooked, so as to ensure that the fragrance of the oil fully enters the fish), sprinkle cumin powder and then bake on the grill for 1 minute, put it into a stainless steel plate with onion shreds for later use.

3. Put one or two vegetable oil in the wok, fry the ginger and garlic bean paste Yongchuan Doudou beans over medium heat until fragrant, add the remaining old oil, fresh chicken paste, fresh soup, and then add chicken essence and white sugar to taste, and finally boil the celery festival cucumber festival and pour it into the pot with fish.

4. Put 30 grams of vegetable oil in another pot, cook until it is hot, fry dry chili peppers, dried peppercorns over medium heat, pour on the fish, add shredded chives, coriander and red pepper to garnish.

Wanzhou grilled fish red oil spices with air and hail party sharing, 19 kinds of spices are noisy and early in the ratio is accurate, go and see what fragrant bucket sail material there is.