Making method of grilled fish on paper:

First, the two sides of the fish weighing 2 kg are changed into a line, and the swordfish is stuffed with ginger slices, shallots and marinade (the first generation barbecue material and 150g salt can be mixed evenly), marinated for 5 minutes, and steamed in a steamer for 3 minutes. Before steaming, put beer and cooking wine on both sides of the fish for later use. The special paper for grilled fish is covered with shredded onion and coriander segments, and the steamed fish is poured with various flavors of juice.

Making spicy grilled fish on paper;

Put salad oil 150g in the pot, add Jiang Mo 30g minced garlic 30g red millet spicy powder and dried pepper powder, then add lobster sauce 10g red oil 150g water 150g cooking wine, sugar, monosodium glutamate, pepper, white vinegar and sesame oil for seasoning.

Preparation of spices for grilled fish on paper;

Amomum tsaoko 16g, radix aucklandiae 16g, fragrant sand 8g, Amomum villosum 5g, Amomum tsaoko 8g, Biba 10g, clove 3g, Amomum villosum 10g, Radix Angelicae Dahuricae 12g, Rhizoma Kaempferiae 10g. Cinnamon 12g, vanilla 25g, peach grass 25g, branch 15g, peach 15g, pepper 150g, star anise 15g, fragrant leaves 32g, cumin 12g and angelica 5g. Crush all the spices with a mill.

Method for making spicy grilled fish on paper;

Put salad oil 150g in the pot, add Jiang Mo 30g minced garlic 30g red millet spicy powder and dried pepper powder, then add lobster sauce 10g red oil 150g water 150g cooking wine, sugar, monosodium glutamate, pepper, white vinegar and sesame oil for seasoning.

The method of making grilled fish on paper is similar to that of grilled fish, except that the grilled fish on paper is steamed first and then roasted, and the grilled fish is cooked first and then braised. Grilled fish on paper is not as spicy as grilled fish, which is very suitable for dishes of all ages.