Net oil char siu Dongting guiyu is a local dish, belonging to the Hunan cuisine family. This dish is golden in color, fine in production, tender on the outside, rich in aroma, with the effect of healthy spleen appetizer conditioning, deficiency and body conditioning. This dish is based on mandarin fish and lard oil, and the spines on the dorsal fin of the cinnamon fish are poisonous, and if they are stabbed, they feel swollen and painful.
Ingredients: Mandarin fish (700 g) Lard oil (250 g)
Accessories: Lard (plate oil) (100 g) Ham (25 g) Winter shoots (100 g) Winter vegetables (25 g) Wheat flour (20 g) Eggs (120 g)
Seasoning: spring onion (15 g) Ginger (15 g) Peppercorns (5 g) Monosodium glutamate (3 g) Salt (5 g) Rice wine (20 g) Sesame oil (20 g)
<h1>Craftsmanship</h1>
1. Descale and gill of live cinnamon fish, make an incision in the abdomen, remove internal organs, wash, and use the tip of the knife to cut a diamond-shaped knife every 2 cm on both sides of the fish body, the knife is deep to the bone;
2. Take a small bowl, add cooking wine, 6g salt, put the green onion, ginger and crushed peppercorns into a small bowl and mix well;
3. Spread the mixture on and off the fish, marinate for about 30 minutes, remove the green onion, ginger and peppercorns;
4. Wash and chop the winter vegetables;
5. Cut the oil and winter shoots into 0.5 cm cubes;
6. Mix the diced plate oil and diced winter shoots with minced ham and MSG and stuff them into the belly of the fish;
7. Put the eggs into a bowl, add flour, wet starch and fine salt to make a paste;
8. Spread the egg paste evenly over both sides of the fish and seal the incision in the abdomen;
9. Spread the remaining egg paste on the flat net oil and wrap the fish from beginning to end with the net oil;
10. Clamp the fish in the middle with a wire clip, tie it tightly with a thin wire around it, and insert the fork from the wire clip gap;
11. Set up a tile cylinder with 1 mouth, cushion half a cylinder of cinder, and put the charcoal red into the cylinder;
12. Hold the fork handle of the wire clip and grill it at the mouth of the cylinder 33 cm high from the charcoal fire for about 1 hour, and the fish aroma spills out;
13. When roasted until it reaches nine ripeness, use bamboo skewers to prick 5 to 6 small holes on both sides of the fish body to allow the moisture to penetrate outward;
14. Bake for another 10 minutes, until fully cooked and out of the heat, remove the fork and wire clips and put the fish on the plate;
15. Spread the hot sesame oil evenly over the fish.
<h1>Process tips</h1>
1. The row of winter vegetables is made by cutting the fresh row vegetables into 3 cm long pieces, drying them into semi-dry shapes, adding salt and peppercorns, and marinating them in a sealed jar, with a salty and slightly crisp taste;
2. Keep turning to keep the heat even so that some of them don't burn overly.