Professional grilled fish technical training school tastes unique and fragrant!

Grilled fish making steps:

Ingredients: one grass carp, 200g soybean sprouts, 0/00g coriander/kloc-,0/00g peanut/kloc-,two garlic sprouts and one coriander.

Seasoning: 50g pickled pepper, one piece of ginger, one piece of onion, appropriate amount of green pepper, appropriate amount of cooking wine, appropriate amount of rice wine juice, appropriate amount of bean paste, appropriate amount of rapeseed oil and a little lard.

Spices: two fragrant leaves, one Amomum tsaoko, one star anise, fennel, cumin and galangal.

Grilled fish making steps

1, prepare raw materials.

2, grass carp clean, cut a knife at the head and tail, pull out the ribs, one on each side, pull out.

After removing this tendon, the fishy smell of fish will be reduced. Pat the body with a knife and take it out slowly.

The black film in the fish belly should also be removed.

3. Break the fish from one side of the stomach, let the fish lay flat as shown in the figure, without cutting in the middle, and then put flower knives on both sides.

Don't go deep into the flower knife, or it will break easily when baking.

4. Spread a little salt and cooking wine evenly on the fish, squeeze the juice of onion and ginger onto the fish and marinate for one hour.

5. Brush a little oil on the fish, then put it in a baking tray covered with oil paper or tin foil, put it in a preheated oven and bake it at 200 degrees for about half an hour.

The roasting time depends on the actual situation until the fish is cooked and the skin is slightly burnt.