Barbecued fish(cha shao yu )

Barbecued fish method:

Raw materials for barbecued fish:

A fresh carp (about 750 grams), 100 grams of pig fat and lean meat, 50 grams of sprouts, 15 grams of pickled pepper, 500 grams of pig net oil, 50 grams of lettuce, 30 grams of cooking wine, 10 grams of soy sauce, 5 grams of salt, 10 grams of ginger, 10 grams of green onion, 25 grams of lard, 50 grams of egg white, 30 grams of soybean powder, 15 grams of sesame oil.

Process of barbecued fish

Remove the scales and gills of the carp, cut off the viscera, cut off the tip of the head and tail, wipe dry the water, draw trapezoidal blocks on both sides of the fish, marinate them with mixed cooking wine, soy sauce, salt, ginger, scallion and other seasonings for 5 minutes, take them out and wipe dry for use. Mince Pork, sprouts and pickled pepper (remove seeds), stir fry in lard, fill in fish belly, and lock fish belly with bamboo stick. Wash and dry the net oil, and lay it on the cutting board. First, wrap the fish in one layer, then spread the remaining net oil with egg white and soybean powder, and then wrap the fish in three or four layers. Then, stab the fish in the abdomen with a small fork, put the fish out of the back, and bake on charcoal fire for about 30 minutes. When roasting, turn it over continuously until the surface of the fish is golden. Cut the net oil from the back of the fish, brush it with sesame oil, take out the chopsticks and bamboo sticks, cut the net oil into pieces about 6cm long and 3cm wide, and set them on the side of the fish

Characteristics of barbecued fish

It is crispy and fragrant with fresh fish and unique flavor, especially with wine.

Barbecued fish

Barbecued fish is a famous dish, which belongs to Sichuan cuisine. The main raw materials are carp, pork, pepper, and the taste is crisp. Crisp skin, strong taste of fresh fish, unique flavor, especially wine.

raw material

A fresh carp (about 750 grams). Pig fat lean meat 100g, sprouts 50g, pickled pepper 15g. Pig net oil 500g, lettuce 50g. 30g cooking wine, 10g soy sauce

practice

1. Remove the scales and gills of common carp) cut off the abdomen and viscera, cut off the tip of head and tail, wipe dry the water, draw trapezoidal blocks on both sides of the fish, marinate with mixed cooking wine, soy sauce, salt, ginger, scallion and other seasonings for 5 minutes, take out and wipe dry for use.

2. Mince Pork, sprouts and pickled pepper (remove seeds), stir fry in lard, fill in fish belly, and lock fish belly with bamboo stick.

3. Wash and dry the net oil, and lay it flat on the cutting board. First, wrap the fish in one layer, then spread the remaining net oil with egg white and soybean powder, and then wrap the fish in three or four layers. Then, stab the fish in the belly with a small fork, put the fish out of the back, and bake on charcoal fire for about 30 minutes. When roasting, turn it over continuously until the surface of the fish is golden.

4. Cut the net oil from the back of the fish, brush it with sesame oil, and take out the chopsticks and bamboo sticks. Except for the innermost layer of the net oil, cut it into pieces about 6cm long and 3cm wide, set it on the side of the fish, cut the lettuce into filaments and set it in a corner of the plate.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cha Shao Yu