Grilled fish is a special dish that originated in Wuxi County, Chongqing and developed in Wushan. In the process of spreading, the three cooking techniques of pickling, roasting and stewing were combined, and the characteristics of traditional Chongqing cuisine and Chongqing hot pot were fully borrowed. It is a delicious and nutritious flavor food.
The main raw materials are fish, potatoes and tofu. It is a method of roasting first and then cooking, which realizes "one roasting and two stewing".
Cuisine characteristics
When it comes to grilled fish, people often think of palm-sized live fish or dried fish, such as kebabs of beef and mutton.
Put the sample directly on the charcoal fire, add a little salt, pepper and other seasonings, bake it and eat it. The popular Sichuan-style grilled fish is obviously different from the traditional barbecue method. It adopts a unique method of "roasting first and then stewing", which combines the essence of two cooking techniques.
raw material
One fresh fish (about1250g), 50g mushrooms, 560t potatoes, 0/00g tofu, 200g Flammulina velutipes, 75g onions, 250g celery, 0/50g peanuts and 200g vermicelli.
condiment
Cooking oil 100g, cream sauce 500g, pepper 10g, coriander 20g and cheese powder 50g. Salt, pepper, butter 50g, sugar 50g, monosodium glutamate 2g, pepper 2g, aniseed 100g, coriander 50g and secret oil 100g.
Additional dishes outside the main course
Cauliflower, lotus root, cucumber, bean sprout, konjac, carrot, celery, etc. , add according to personal preference.