Barbecue is to string fish or vegetables on an iron frame, and pass through a moderate high temperature with charcoal fire or high temperature furnace, so that the hard film on the surface of the material is golden yellow and the flavor is wrapped in it, making dishes with unique burnt flavor. It is divided into direct fire barbecue and indirect fire barbecue. Direct fire barbecue is a way to barbecue food directly on the fire, which has the following six forms:
Vegetarian cooking: The food is barbecued directly on the fire without seasoning, mainly fish, which can not only retain the original flavor, but also remove the fishy smell.
Salt roasting: Sprinkle salt on the ingredients before roasting, suitable for grilled fish and seafood.
Baked miso: while baking, sprinkle salt and soy sauce, and then sprinkle miso to enhance the flavor, among which fish, tofu and white radish can highlight their mellow and unique flavor.
Pu Shao: When barbecuing long fish, cut open the belly of the fish and put a bamboo stick across the fillet, which is named after it looks like Pu Ye at first glance. Pushao eel (roasted eel) is the most famous.
Roasting: while roasting, rinse with thick sauce, and so on until the ingredients are cooked, which is mostly used for fish with thick fat.
Yun Dan BBQ: Mix egg yolk with sea urchin sauce, and spread the sauce evenly on seafood materials such as abalone and shrimp during barbecue. The baked ingredients can be bright yellow and attractive.