What is the technical formula of grilled fish?

One fresh fish (about1250g), 50g mushrooms, 560t potatoes, 0/00g tofu, 200g Flammulina velutipes, 75g onions, 250g celery, 0/50g peanuts and 200g vermicelli.

condiment

Cooking oil 100g, cream sauce 500g, pepper 10g, coriander 20g and cheese powder 50g.

Appropriate amount of refined salt, a little pepper, 50 grams of butter, 50 grams of sugar, appropriate amount of monosodium glutamate and 2 grams of pepper,

Star anise100g, coriander 50g, secret oil100g.

Additional dishes outside the main course

Cauliflower, lotus root, cucumber, bean sprout, konjac, carrot, celery, etc. , add according to personal preference.

Ingredients: Chili sauce, 3 bottles of Laba beans, 500g salted fish, 50g oyster sauce, 50g seafood sauce,

Abalone juice150g, chicken essence 20g, monosodium glutamate 20g, sugar15g, pepper 5g and salad oil 50g.

Production: cut salted fish into 0.3 cm square particles, stir-fry with laba beans in salad oil until crisp and fragrant,

Add condiments such as hot sauce and stir-fry for about 5 minutes on low heat until mixed evenly.

Production method:

1. Clean the perch, cut a flower knife on both sides of the fish every 1 cm, add salt, cooking wine, ginger slices and onion slices, marinate for about half an hour, and put them in a stainless steel basin.

2. Heat the salad oil to 70% heat, remove it from the fire, pour it into a bowl filled with fish, soak and fry the fish for 5 minutes until cooked, and take it out.

Put it in a hot stone plate covered with shredded onion.

3. Heat old oil in another pot, add ginger and garlic until fragrant, then add millet, minced meat and secret hot sauce, stir well, pour the pot on the fish in a stone plate and sprinkle with sesame seeds and chopped green onion.

Mass production method:

In mass production, it is not easy to fry fish thoroughly and evenly because of the large number of fish fried at a time (usually 3 to 4 fish at a time).

Therefore, when serving a large number of dishes, a few fish are usually put in a 70% hot oil pan and fried for about 2 minutes on medium heat.

Take out the fish until they look yellow (fry with high oil temperature, otherwise the skin will rot easily), and then wrap each fish with plastic wrap.

Steam in a cage for about 10 minutes until cooked, take it out and put it in a stone plate, and add shredded onion. Make the sauce and pour it on the fish.