How does Zhuge grilled fish taste?

Zhuge grilled fish is a traditional Han dish that belongs to Sichuan cuisine or Hunan cuisine. With grilled fish series as the main feature, Kung Fu marinade, perfume fish, and boutique series as the supplemental cuisine products, divided into two series: spicy and fragrant. Legend has it that during the Three Kingdoms period, Liu Bei, Guan Yu, and Zhang Fei gathered under the emperor's list, married in the peach garden, sacrificed heaven and earth, slaughtered cattle and set up wine, gathered warriors in the township, and got more than 300 people.

During this period, there was a chef surnamed Zhang who was in charge of cooking, and he had a unique skill that was charcoal-grilled fish, which was mellow and delicious, fresh and fresh! Liu Bei and others were overjoyed, and the morale was greatly boosted after the wine and meat, Liu Bei waved his knife and said: "You have good cooking, and you should remember the first work" After Liu Bei ascended the throne, he set the grilled fish as the national dish of Shu.

This is where the Three Kingdoms and Three Righteous Grilled Fish come from.

Preparation of ingredients. Seasoning: 100 grams of dried chili pepper, 15 grams of dried Sichuan pepper, 100 grams of Pixian bean paste, 200 grams of old oil, 10 grams of monosodium glutamate, chicken essence, 10 grams of cooking wine, 5 grams of salt, 10 grams of fresh chicken paste (chicken flavor, strong concentration, can not be used more, up to 10 grams) 10 grams, 5 grams of sugar, 10 grams of Yongchuan tempeh, 15 grams of ginger and garlic, 20 grams of cumin, 250 grams of fresh soup.

Steps: 1. After the fish is killed, remove the scales, cut the knife from the back, remove the internal organs and wash them, make a word flower knife, add 5 grams of ingredients, salt and monosodium glutamate, and marinate for 10 minutes.

Zhuge grilled fish. 2. The fish is grilled on the grill for 10 minutes to nine mature, brush with a layer of old oil (the number of brushing oil can be changed according to the actual operation, it is generally best to master twice, the first time to brush when the fish is roasted to 5 to 6 mature, and the second time to brush when it is about to be baked, 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, and put it into a stainless steel plate with onion shreds for later use.

3. Put one or two mixed oil (half of lard and half of vegetable oil) in a wok, add ginger and garlic bean paste, Yongchuan beans, stir-fry over medium heat and add the remaining old oil, fresh chicken paste, fresh soup, and then add chicken essence and sugar to taste, and finally boil the celery section and cucumber section and pour it into the basin containing the fish.

4. Put 30 grams of mixed oil in another pot, cook until it is hot, dry chili pepper and dried peppercorns are fried over medium heat until fragrant, pour on the fish and add shredded chives, coriander and red pepper to decorate.

Zhuge grilled fish is a cuisine product with grilled fish series as the main feature, Kung Fu marinade, perfume fish, and boutique series as supplements, which are divided into two series: spicy and fragrant.

I've eaten it from the store before, but if it weren't for a friend who brought me a few packs of Zhuge grilled fish, I didn't know there was a bag, and it tasted amazing! With all sea fish! Eel, Cod, She, Butterfly, Squid ·· Mama· I haven't tasted anything else! It would be nice to have more places to buy it! Submit.

It is generally grilled grass carp, but there are also grilled black fish.

Fresh on fresh: The raw materials used are delicious and contain a variety of glutamic acid, resulting in an attractive aroma.

The taste is suitable for everyone, and the excellence is improved.

Fun in it: relatives get together, friends drink, in order to eat and chat, the atmosphere is blended, and the fun is endless to cure minor diseases: such as a slight headache and brain fever, feel comfortable after eating.

Numb, spicy, tender, fresh, fragrant and beautiful are the advantages that Zhuge grilled fish has pursued for many years, summarized and explored!

Varieties and preparation process of Zhuge grilled fish: The preparation of pickled pepper flavor includes: salt, monosodium glutamate, salad oil, secret fragrant red oil, secret fresh balm, and the process of stir-frying

Add salad oil to the wok on the fire, and make the secret fragrant red oil. Burn to 40% oil temperature, add pickled pepper foam, fry until fragrant, add garlic, ginger and other condiments to taste, and finally add the cut cucumber knot, green onion street, etc.

The process of making grilled fish: first kill the fish, open the back, wash it, add ingredients to taste, then put it on the fire and roast it until it is nine mature, brush sesame oil, etc., put the fish into the plate, use the onion on the bottom of the plate, and finally pour the seasoned sauce on the fish, and sprinkle the coriander.

The flavor characteristics of this one: reflect the sour and spicy taste of pickled pepper and pickled ginger, and have a numb taste, which is a good appetizer to increase appetite, and can be accompanied by side dishes.

Bashu sauerkraut flavor: the process of stir-frying: add salad oil to the wok on the fire and heat it, add sauerkraut, wild pepper, and other ingredients, fry until the sauerkraut is flavorful, put oyster sauce, cook in cooking wine, mix with fresh soup, and then put chicken essence, monosodium glutamate, and other seasonings, and finally add the cut ingredients and stir well.

Flavor characteristics: salty, fresh and slightly sour, unique taste, suitable for all ages, reflecting the original taste of sauerkraut.