Practice of roasting fish in the wild

The practice of roasting fish in the wild, on weekends, many people will go camping in the wild, especially some will go fishing in the stream. After catching it, they can eat it directly. Wild grilled fish is very delicious. Let's share the practice of roasting fish in the wild.

The way to roast fish in the wild is 1 1. Kill in the wild, and immediately open the chest after the fish scales are cleaned. Be sure to clean it, because it is smoked, otherwise it will smell.

2. The fish can be baked after marinating for ten minutes. Pot friends who have lived in the wild must know that it is true that all raw materials can be adapted to local conditions. Cut a bamboo and string the fish from beginning to end. Because it is a new bamboo filament, it has good ductility and is not easy to break in case of fire.

3. When smoking, choose a learning car in the wild, dig two holes in the ground, bury the tree technique of the supporting point, and use a tree fork as far as possible at the top of the tree technique, so as to fix the stone fish. At first, the firewood was fully lit with soft wood, and then put into the tree to make the flame abundant. The stone fish supported on the fork to maintain the early flame abundant.

During the whole baking process, the fish should keep rolling. When the fish is ignited by fire, the skin quickly becomes more and more yellow. Huang is becoming more and more popular. Never add new firewood. When the firewood is cooked, there will only be boiling coals. Due to the lack of new wood, the charcoal fire gradually smoked. This is crispy fish. The smell of firewood permeates the almost roasted fish. You can't eat the delicious food of gluttony for dead bodies until the fish oil drips out.

The key to grilled fish in the wild is that the fish may not be easy to wash, so everyone should wash it twice. If the stone fish is used, pay attention to tumbling more to avoid scalding.

How to fish in the wild;

1, clean the crucian carp, cut the back twice, and marinate with salt, ginger powder, cooking wine, pepper and other seasonings to make it more tasty.

2. Filling the belly of crucian carp with onion slices and ginger slices helps to remove the fishy smell.

3. Brush the fish with soy sauce, honey and sauce, and evenly sprinkle with spiced powder and cumin powder.

5. When curing crucian carp, ignite carbon.

6. Put the crucian carp on the baking net and bake it with charcoal fire. Pay attention to turn it over a few times when baking.

5. If there is no oil, brush a layer of cooking oil on it, and finally sprinkle cumin powder and spiced powder until the fish noodles are dry.

The practice of roasting fish in the wild 2 What kind of fish is used in tin foil grilled fish?

There are many kinds of fish that can be selected for tin foil grilled fish, such as grass carp, flounder, turbot, perch and so on. Take Duobao fish as an example to talk about how to do it:

1, Duobao fish can be killed and brought back without having to gut itself. After taking the Duobao fish back, wash it with clear water, make several cuts on the back, and marinate it with cooking wine and salt for 10 to 15 minutes.

2. Heat the oil in the pot until it smokes, add a proper amount of watercress, stir-fry evenly, add onion, ginger, garlic and other particles, stir-fry until fragrant, add a proper amount of water to boil, and then add soy sauce and pepper. Turn off the fire for standby.

3. Put the salted fish on the evenly oiled tin foil, then fold the tin foil, put it in an oiled non-stick pan and cook it for 10 to 15 minutes. The exact time depends on the size of the fish.

4. Put the fish wrapped in tin foil into the pot, add the cooked sauce and simmer for one minute. Sprinkle with chopped green onion and sesame seeds and it will begin.

How long will the tin foil grilled fish last?

Grilled fish with tin foil usually takes 15 to 20 minutes.

Practice of tin foil bass:

1. Cut several knives on both sides of the fish. Not too heavy. You can't cut fish. Spread onion and shredded ginger on paper, sprinkle with allspice powder and salt, and put allspice powder and salt in front of the fish. Then pour in steamed fish and soy sauce.

2. Wrap the fish in tin foil, bake it in the middle of the oven at 220 degrees up and down 15 minutes. When tinfoil fish is roasted in the oven, the temperature will rise. Don't go directly with your hands, or you will burn yourself. Before eating tinfoil fish, spoon the sauce on both sides of the fish on the fish, which will make the fish more delicious.

There are so many fish used in tin foil grilled fish. Now you know the baking time! Can't bake for too long. It doesn't taste good when you are old.

Practice of roasting fish in the wild 3. Tips for choosing grilled fish fillets

1. Good grilled fish fillet products are generally yellow and white, with uniform color, slightly burnt yellow edges, smooth fish fillet, complete slice shape and obvious tissue fibers. Therefore, we should choose yellow-white or light yellow tissue fiber products, and don't blindly pursue the whiteness of fish fillets. Products with very white colors may be processed with bleach or starch.

2. The shelf life of grilled fish fillets is generally 6 months. Consumers should try to buy products produced recently, because the products are high in moisture and protein, which is easy to breed bacteria, especially when stored in high temperature environment.

3. Pay attention to the ingredient list in the label when buying, and try not to buy grilled fish fillets containing preservatives.

4. Pay attention to the product appearance. Good grilled fish fillet products are generally yellow-white, with uniform color, slightly burnt yellow edge, smooth fish fillet, complete slice shape and obvious tissue fiber, so you should choose products with yellow-white or light yellow tissue fiber, and don't blindly pursue the whiteness of fish fillet. Products with very white colors may be processed with bleach or starch.

5. The products of well-known enterprises with large enterprise scale and good product quality and service quality should be selected. Because these enterprises have high management level, advanced production equipment, high quality awareness and strong quality inspection ability, they can control the quality of raw materials and finished products well and ensure the quality of products.

6. Try to buy bagged grilled fish fillets. As the bulk grilled fish fillet is directly exposed to the air, on the one hand, the water content of the grilled fish fillet is reduced due to air drying, which makes the grilled fish fillet dry and hard, affecting the taste, on the other hand, it is easy to be polluted by bacteria, dust, insects and flies in the environment, which makes the fish fillet infected with germs or deteriorated.

When eating grilled fish fillets, you should also pay attention to the following points:

1. Deteriorated grilled fish fillets are inedible. If it is found that the grilled fish fillet has a sticky feeling, mildew spots, bad smell or obvious peculiar smell, it means that the fish fillet has deteriorated or been polluted, and it is easy to cause intestinal diseases and affect human health after eating.

2. In order to reduce the cost, some fish fillet manufacturers add starch, flour and other substances to their products. If they feel starchy when they taste it, or if the surface of the fish fillet is covered with powder or unusually white grilled fish fillet, don't buy it.

3. Children should not eat too many grilled fish slices at a time. Because of the high content of protein in grilled fish fillets, it is easy to cause indigestion after excessive consumption, which will affect children's appetite. Long-term consumption will cause imbalance in children's diet and nutrition.

4. The grilled fish fillet after opening the bag should not be placed for too long. First, it will affect the taste after air drying, and second, it is easy to breed bacteria. Therefore, try to choose the product specifications of grilled fish fillets according to the consumption.