What is the production process of Chongqing Wanzhou grilled fish?

Wanzhou grilled fish actually refers to the practice of roasting fish near Wanzhou, Chongqing. In Wanzhou, the cooking methods of grilled fish are basically the same, and everyone likes spicy grilled fish, which also forms a brand image called "Wanzhou grilled fish".

Wanzhou grilled fish can be roughly divided into the following processes!

Select fish → kill fish → marinate → bake (brush oil 3-4 times in the middle) → stir fry → put in a baking tray → eat stew on the grilled fish rack.

Next, I will talk about every operation process of Wanzhou grilled fish in detail.

One: the choice of fish!

There are two kinds of grilled fish shops in Wanzhou: carp and grass carp. Because carp has a strong smell, 90% of the shops are grass carp. The size of grass carp is generally 2-3 kg, which is the most suitable! This size of fish is just enough for 2-3 people to eat, and this size of fish is tender and crisp. At the same time, the fish inside is just cooked, which can keep fresh and tender taste and is easier to eat. At the same time, the baking time can also be kept between 8- 10 minutes. For the shopkeeper, keeping the guests waiting is simply irresponsible for his own business!

Two: the way to kill fish!

①: Bleeding, that is, inserting a sharp knife from the heart of grass carp and releasing fish blood. It can remove the fishy smell as much as possible and keep the fish white.

②: Remove fish scales and gills!

③: Cut open the back of grass carp and take out the internal organs. Pay special attention not to break the gallbladder! Then clean up all the internal organs and black membranes in the fish's stomach. Keep the fish white.

④ Remove grass carp teeth by hand or knife!

⑤: Insert a knife in the thick back of grass carp. Generally half thickness 1-2. The depth is half that of a fish, and a knife is cut every 2 cm.

Three: curing!

There is a certain difference between grilled fish shop and pickling at home. Generally, a grilled fish shop will prepare a large box of marinating materials, and put the fish with changed knives in it for 3-5 minutes.

Pickling materials generally include: water, beer or cooking wine, dried Chili festival, salt, soy sauce, ginger slices, green onions, green onions and so on. I remember the specific proportion was written in the previous question and answer.

Four: grilled fish!

Grilled fish is a technical job, and it usually takes 3-7 days to practice to be basically skilled!

Generally speaking, it is not very complicated, and the specific steps are as follows:

①: Put the marinated fish into the grilled fish clip and sprinkle proper amount of salt on both sides of the fish. At this time, salt can penetrate into the fish well. The main purpose of low-heat baking is to dry water.

②: After drying the water, brush both sides of the fish with old oil (or sesame oil), and then turn to medium heat.

The firepower is adjusted according to the size of the fish here. The bigger the fish, the better the firepower should be controlled, otherwise the skin of the fish may be burnt and the fish inside may not be cooked!

③: When roasting on medium fire, the oil on the fish surface will fall off quickly. In this process, you should continue to brush 1-2 times.

There are two purposes, one is to keep the skin crisp, and the other is to prevent the fish from touching the grilled fish clip! This is a mistake that many grilled fish chefs are prone to make!

(4) When the fish is almost cooked, brush it with old oil and bake it over high fire until the skin is brown and crisp!

⑤: Saziran, put it in the grilled fish dish! Bake the surface of the fish until it is golden and shiny. When the fish inside is about 9% ripe, sprinkle cumin powder on both sides of the grilled fish. Then put it into a grilled fish dish with shredded onion at the bottom in advance.

Four: stir fry!

There are many flavors of grilled fish, some are full-fried, some are old-fried+fried base+auxiliary materials.

Cooking is essential: spice oil! Commonly known as old oil! Old oil in many shops is refined from recycled oil. If the operation method is correct, there is of course no potential safety hazard. Generally, ginger, onion, onion and other spices are added, and then water and liquor are added to refine it. After the water evaporates, the odor in the recovered oil is taken away, and various spices are added to enhance the fragrance, so that the extracted old oil is very fragrant!

The general method of cooking is as follows:

①: Prepare various auxiliary materials in advance, such as fried potatoes and konjac.

②: Heat a clean pot, and add clean vegetable oil and old oil in the ratio of 1: 1.

③: When the oil temperature is about 40%, add ginger, garlic and rice and stir-fry, then add dried pepper, dried prickly ash and seasoning and stir-fry.

④: Add various auxiliary materials, stir fry slightly, and add water and beer. The ratio of water to beer is 1: 1.

⑤: Bring the fire to a boil, and add necessary seasonings such as sugar and chicken essence.

⑥ Take the pan and pour the fried materials into the grilled fish dish. Sprinkle coriander on the surface of the grilled fish dish.

Five: Serve food and eat grilled fish.

At the bottom of the grilled fish rack, a red-hot steel charcoal is usually placed. While keeping the temperature of grilled fish, you can also make some auxiliary dishes that are boiled and half cooked.