Home-style char siu fish, oil skin crispy fish umami flavor unique flavor thank you for forwarding attention

【Raw Materials】

1 live carp (about 750 g). 100 grams of lean pork fat, 50 grams of sprouts, 15 grams of pickled peppers. 500 grams of lard 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 whites, 30 grams of bean flour, 15 grams of sesame oil. 【Production process】

1, carp to scale, gills) cut the abdomen to remove internal organs, cut off the tip of the head, tail tip, wash and dry the water, draw a trapezoidal block on both sides of the fish body, marinate with mixed cooking wine, soy sauce, salt, ginger, green onion and other spices for 5 minutes, take out and dry and set aside.

2: Mince the pork, sprouts and pickled peppers (seeded), fry them in lard to form a filling, fill the belly of the fish, and lock the belly of the fish with a bamboo skewer. Wash and dry the net oil, lay flat on the board, first wrap the fish in a layer, then smear the remaining net oil with egg white bean flour, and then wrap the fish in three or four layers (without lard oil, you can also directly smear the egg white bean powder on the fish, brush the oil in time when grilling, otherwise the meat will dry out),

3: Then use a small fork to pierce through the belly of the fish, the back of the fish is pierced, and the charcoal is placed on the fire and grilled for 30 minutes. Keep turning over while grilling until the surface of the fish is golden brown and forked.

4, from the back of the fish to cut the net oil, take out the fish, brush with sesame oil, pull out bamboo chopsticks and bamboo skewers, net oil in addition to the innermost layer is not used, its cut into about 6 cm long, 3 cm wide slices, set on the side of the fish, lettuce cut into filaments set in the corner of the plate is made. This dish is also called bun grilled fish. There are also those that are served without lettuce but with shallot sauce and fire sandwich cakes.