Grilled mandarin fish over a fire

Fire grilled mandarin fish (i.e. cinnamon fish) is one of the traditional flavor dishes of Chinese Hui cuisine. One. As far back as ancient society, our ancestors created a crude cooking method of fire roasting, fire lavendering, and raw to cooked. After the hard work and continuous research and improvement of the previous generations of chefs, it gradually formed a unique cuisine that is complete in color, aroma, taste and shape and loved by the masses. The earliest place of origin of this dish is in the historically famous ancient city of Huizhoufu, that is, shexian and Tunxi in Anhui. Liu Yuxi once had a praise for fish verse: "The egret flies in front of the Xisai Mountain, and the peach blossom flows and the cinnamon fish is fat." It shows that Osmanthus March is the season of abundant osmanthus fish, and the fire grilled osmanthus fish has become a good product. Unfortunately, due to the fact that in the past, most of them were only passed on by word of mouth by master and disciple, lack of written records, and other reasons, so that this dish has been lost for a long time. In recent years, especially since the Third Plenary Session of the CPC Central Committee, under the care and attention of leaders at all levels, local drinking and serving companies have done a lot of investigation and research and sorting out and improving the work of rescuing and restoring traditional famous dishes, and have achieved greater results.

Now its production method is excavated and sorted out and introduced as follows, for the reference of comrades in the catering industry and hobbies.

Ingredients: 1 piece of osmanthus fish (about 1.5 kg), fine salt 3 yuan, green onion white 5 money, sweet noodle sauce 5 yuan, peppercorns 1 dollar, honey 1 dollar, rice vinegar 3 dollars, sesame oil 5 dollars, lotus leaf bun 2, sugar color 5 dollars, white sugar 3 dollars, rice wine 5 dollars, chili oil 3 dollars, ginger 5 dollars, cooked lard 5 dollars (prepare 1 kilogram). Preparation method: 1. Wash and scale the cinnamon fish with water, do not open the belly, do not open the back, take out the internal organs from the cheeks, rinse with water, and dry with a clean cloth. Mix rice wine, pepper water, salt, vinegar and ginger into the fish belly, shake it three or four times, and place it upside down on the board for 2-3 minutes (the fish is facing down, the fish belly is facing up), then stuff the lotus leaves and drizzle the fish body with boiling water two or three times. After drying, use 50--60 degrees celsius hot oil to pour once or twice, so that the fish body is retracted and then grilled fork (from 1 tail to the head, once forked), use a row brush to bake sugar color. 2. Put the fish on a charcoal brazier, slowly grill it over a warm heat, turn it over while grilling, and brush the fish with peppercorn brine, sugar color, and sesame oil several times. It usually takes about 40 minutes to bake. When the belly of the fish is browned and the aroma is emitted, it can be stopped. Remove the fork, put a knife on the fish, pot and serve. Serve with a small dish of sweet noodle sauce and white onion (mixed with vinegar and ginger). Features: the fish is tender and fresh, the color and aroma are excellent.

Operational critical; 1. When the cinnamon fish is scaled, it is not possible to scrape the skin of the fish, not to open the belly or back with a knife, and to maintain the integrity of the fish.

It gradually enters the flavor. "2. When baking, you should be careful to operate, brushing pepper water and other spices while baking, so as to promote the ugliness of the zeal." 3. The heat should not be too large and too fierce, otherwise the external scorch butterfly, the internal discomfort, the color is ugly.