What is the production process of Chongqing Wanzhou grilled fish?

Wanzhou grilled fish actually refers to the grilled fish method near the Wanzhou area of ??Chongqing. In Wanzhou, everyone’s grilled fish methods are basically the same. In addition, everyone prefers spicy grilled fish. It also formed a brand image called "Wanzhou Grilled Fish".

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

Select fish → Kill fish → Pickle → Grill (need to brush oil 3-4 times in the middle) → Stir-fry → Place on the grill pan → place on the grilled fish rack while eating and stewing.

Now I will talk about each operation process of Wanzhou Grilled Fish in detail.

1: The choice of fish!

Wanzhou grilled fish restaurants generally choose carp and grass carp. Because carp has a strong fishy smell, 90% of the shops use grass carp. . The most suitable size for grass carp is generally 2-3 pounds! This size of fish is just enough for 2-3 people, and the meat of this moderately sized fish is relatively tender. While the outer skin is seared and crispy, the inner meat is just cooked and can remain tender. The taste is easier to taste. At the same time, the baking time can also be kept between 8-10 minutes. For a shop owner, keeping customers waiting for a long time is simply irresponsible for their business!

Two: Methods of killing fish!

①: Bleeding, that is, using a sharp knife to kill fish Insert the heart of the grass carp and drain out the fish blood. It can remove the fishy smell as much as possible and keep the fish meat white.

②: Remove fish scales and gills!

③: Cut open the back of grass carp and dig out the internal organs. Pay special attention not to break the gall! Then clean all the internal organs and black membrane in the belly of the fish. Keep fish meat white.

④: Use your hands or a knife to remove the teeth of grass carp!

⑤: Cut the thick part of the back of the grass carp with a straight knife. Generally, the thicker half requires 1-2 knives more. The depth is half of the fish meat, and cut every 2cm.

Three: Pickling!

There are certain differences between grilled fish restaurants and home marinating. Grilled fish restaurants usually prepare a large box of marinating ingredients and put the fish with modified knives in it. Marinate for 3-5 minutes.

Marining materials generally include: water, beer or cooking wine, dried chili pepper knots, salt, dark soy sauce, ginger slices, green onions, onions, etc. I remember I wrote about the specific ratio in a previous Q&A.

Four: Grilled fish!

Fish grilling is a technical job, and it usually takes 3-7 days of practice to become basically proficient in the operation!

In general It’s not very complicated. The specific steps are as follows:

①: Put the marinated fish into the grilled fish tongs, and sprinkle an appropriate amount of salt on both sides of the fish. At this time, the salt can penetrate into the fish meat well. Roast over medium-low heat to dry out the moisture.

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

The firepower is adjusted according to the size of the fish. The larger the fish, the more controllable the firepower is. Otherwise, the skin may be burnt and the internal fish will not be cooked!

③: Grill over medium high heat. When the fish is cooked, the oil on the surface of the fish will fall off quickly. During this process, you should continue to brush the oil 1-2 times.

There are two purposes, one is to keep the fish skin crispy and not burnt, and the other is to prevent the fish meat from sticking to the grilled fish tongs! This is a mistake that many grilled fish masters make easily!

④: When the fish is almost cooked, brush it with oil and grill over high heat until the skin is brown and crispy!

⑤: Sprinkle cumin and put it into the grilled fish plate! Grill the fish until golden and shiny on the surface, and the inside of the fish is cooked for about 9 seconds When cooked, sprinkle both sides of the grilled fish with cumin. Then put it into a grilled fish plate with shredded onions as the bottom.

Four: Stir-fried ingredients!

There are many flavors of grilled fish, some are stir-fried with all the ingredients, and some are stir-fried with old oil + fried base ingredients + auxiliary ingredients.

Indispensable for stir-frying: spice oil! Commonly known as old oil! The old oil in many stores is refined from recycled oil. If the operation method is correct, there is of course no safety hazard. Generally, spices such as ginger, scallions, onions, etc. are added, and then water and white wine are added to refining them together. When the water evaporates, the odor in the recovered oil is taken away, and various spices are added to enhance the aroma and remove odors. The old oil is refined in this way. The oil is very fragrant!

The general method of stir-frying is:

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

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

③: Heat the oil to about 40%, add the ginger and garlic rice and fry it slightly, then add the dried chili, dried Sichuan peppercorns, and the base ingredients and stir-fry until loose.

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

⑤: Bring to a boil over high heat, add sugar, chicken essence, and other necessary seasonings.

⑥Pour the fried ingredients into the grilled fish plate. Sprinkle coriander on the surface of the grilled fish plate.

Five: Serve the dishes and eat grilled fish.

A piece of red-hot steel charcoal is usually placed at the bottom of the fish grill. While maintaining the temperature of the grilled fish, you can also blanch some blanched and semi-cooked various side dishes.