What ingredients do you need to learn how to make a marinade for charcoal grilled fish?

Here's a brief introduction to nine ways to grill fish. In the recipes, the ingredients are all about 1250 grams of grass carp, and the grilling method is exactly the same, only the side dishes, heads and seasonings are slightly different. \x0d\\\\x0d\\\●Black Bean Roasted Fish\x0d\\\cocktails 50 grams of Yangjiang black beans, 60 grams of chopped scallions, 25 grams each of garlic rice and red pepper rice. \x0d\\ side dishes 250g of soybean sprouts, 20g of celery or loofah segments. \x0d\ Seasoning Salt 15g, cooking wine 40g, soy sauce mix 100g, spicy oil 50g, shallot oil 120g. \x0d\\ Mixed Sauce 10g each of Seafood Sauce, Chu Hau Sauce, 15g each of Sweet Noodle Sauce, Oyster Sauce, 50g of Secret Grilled Fish Sauce. \x0d\\ Applicable objects Savory and slightly spicy, suitable for sale in all major cities across the country. \x0d\ \x0d\\●Dried Bamboo Shoots Roasted Fish\x0d\ Ingredients Head Soaked dried bamboo shoots 160 grams, 40 grams of green bell pepper strips, 10 grams of red bell peppers. \x0d\\ side dishes 250g soybean sprouts, 20g celery. \x0d\ Seasoning Salt 15g, cooking wine 40g, spicy oil 50g, shallot oil 120g, cumin 20g, mixed sauce 100g. \x0d\\ Applicable objects Salty and slightly spicy, with a strong flavor of dried bamboo shoots, especially suitable for promotion in Jiangsu, Zhejiang, Fujian and Guangdong. \x0d\ \x0d\\● Elemi Grilled Fish \x0d\ Ingredients Header 150g of olive groceries, 50g each of green and red Hangzhou pepper segments. \x0d\\ side dishes Same as grilled fish with dried bamboo shoots. \x0d\\ Seasoning Same as grilled fish with dried bamboo shoots. \x0d\\ Applicable Target Salty and slightly spicy, with the flavor of elemi, especially recommended for diners in Jiangsu, Zhejiang, Fujian and Guangdong. \x0d\ \x0d\\● Kimchi Grilled Fish \x0d\ ingredient head Kimchi 200g, green and red Hangzhou pepper pieces 30g each. \x0d\\ side dishes Same as grilled fish with dried bamboo shoots. \x0d\\ Seasoning Same as Dry Bamboo Shoots Grilled Fish, just add 40g of chili noodles. \x0d\ Remarks Pickled vegetables include pickled ginger, pickled radish and pickled kale, the ratio can be adjusted according to the preference of local diners. \x0d\\\ Applicable objects Spicy with acid, especially suitable for promotion in northern cities. \x0d\ \x0d\\● Sauerkraut Grilled Fish\x0d\ Ingredients Head Sauerkraut 200g, green and red Hangzhou pepper rings 50g each. \x0d\\ side dishes Same as grilled fish with dried bamboo shoots. \x0d\\ Seasoning Same as grilled fish with dried bamboo shoots. \x0d\\ Applicable Objects Especially suitable for promotion in the north. \x0d\ \x0d\\●Spicy Grilled Fish\x0d\ Ingredients 150g dried chili, 50g scallions, 5g sesame seeds. \x0d\\ side dishes Same as grilled fish with dried bamboo shoots. \x0d\\ Seasoning Same as grilled fish with kimchi. \x0d\\ Applicable Targets Sufficiently spicy flavor, especially recommended for northern diners. \x0d\ \x0d\\●Pepper Roasted Fish\x0d\ Ingredients 50g of green and red pepper segments, 80g of peanut rice, 10g of pepper salt. \x0d\\ side dishes Same as grilled fish with dried bamboo shoots. \x0d\\ Seasoning Same as Dry Bamboo Shoots Grilled Fish, with an additional 20g of chili noodles. \x0d\\ Applicable Objects Salty and slightly spicy, especially suitable for promotion in cities that are not used to spicy food. \x0d\ \x0d\\● Mustard Roasted Fish\x0d\ Ingredients 150g of mustard, 30g of wild peppercorns, 25g each of green and red Hangzhou pepper segments. \x0d\\ side dishes Same as grilled fish with dried bamboo shoots. \x0d\\ Seasoning Same as Grilled Fish with Dry Bamboo Shoots. \x0d\\ Applicable Objects Especially suitable for promotion in cities where spicy food is not allowed. \x0d\ \x0d\\● Pickled Pepper Whole Fish \x0d\ Ingredients Crystal Garlic 50g, Pickled Pepper 100g, Scallion 20g. \x0d\\ side dishes Same as grilled fish with dried bamboo shoots. \x0d\\ Seasoning Salt 8g, Pickled Pepper Mix 60g, Cumin 7g, Wine, Chili Noodle 10g each, Spicy Oil 80g. \x0d\\ Pickled Pepper Mixed Sauce 5g each of Seafood Sauce and Sweet Noodle Sauce, 3g of BBQ Pork Sauce, 47g of Secret Roasted Fish Sauce Mix well. \x0d\\ Applicable Objects Especially suitable for promotion in northern cities. \x0d\\\\\Step 1 Slaughtering\x0d\\ The fresh sea bass is slaughtered, drained of blood and then washed, and cut from the back, keeping the abdomen connected to make the fish flat, followed by a flowery knife on the fish. \x0d\ Step 2 Marinate\x0d\ Take 1kg of pure water add 50g of sliced green onion and ginger***, 100g each of cooking wine and brandy, 20g each of pepper, monosodium glutamate, chicken essence, salt fire bureau chicken ingredients, 30g each of cumin powder and chili powder, 300g of light soy sauce, 15g of lemon juice, 10g of sugar and mix, place the fish into the body and marinate for 30 minutes. \x0d\ Step 3 Grilling \x0d\ Spread the marinated fish on the special grilled fish tongs, clip them and put them on the charcoal grill, turning them every two to three minutes to heat them evenly. When the moisture of the fish body is slightly dry, brush the first time with grilled fish oil, and then brush with grilled fish sauce after about 1 minute, continue grilling, brush with grilled fish sauce again, and repeatedly grill the fish until it is ripe, and then finally brush with grilled fish oil again while sprinkling the grilled fish ingredients, and place the fish in a stainless steel plate. Since the fish will lose some of its moisture and oil during the roasting process, brush the oil and juice in time. \x0d\ Step 4 Frying the base \x0d\ Currently, there are two kinds of base for grilled fish sold in our hotels, one is Pickled Pepper flavor, the other is Five Spice Spicy flavor, and these two flavors are acceptable to almost all diners in the country. Here is a description of each for you. \x0d\ ● pickled pepper flavor pot on the fire, into the salad oil 100 grams, sliced onions, ginger, garlic 5 grams each, under the pickled two gold stripes of chili pepper, Miele spicy sauce 20 grams each, pickled lantern peppers, millet chili pepper crushed 15 grams each, stir-fried over a small fire, add 500 grams of broth, 5 grams of powdered medicine, and then into the pickled soybean horn section 40 grams, 35 grams of garlic, MSG, pepper 10 grams each, chicken 5 grams of essence, 6 grams of sugar, simmered over a small fire until the incense The fish will be thickened with wet starch, poured on the fish, sprinkled with fresh peppercorns 8 grams, and then 200 grams of five-spice oil is hot, poured on the fish, sprinkled with sesame seeds 5 grams, 30 grams of scallion segments, placed on a special grill, ignited on the table. \x0d\ ● Five Spice Spicy Flavor Put the pot on fire, put in 50 grams of five spice red oil and heat it, put in 20 grams each of ginger and garlic, 30 grams of patty cake chili pepper, stir-fry it over a low fire, put in 20 grams each of bean paste and Meiluo Spicy Sauce and stir-fry them slightly over a low fire, then add 500 grams of fresh broth, season with 10 grams of thirteen spices, 5 grams each of cumin powder, curry powder, MSG, mash juice, 3 grams of white sugar, 10 grams of chicken essence, 6 grams of apple cider vinegar to taste, and then add 500 grams of fresh soup. Simmer over low heat to release the flavor, and pour over the grilled fish. Pan on the fire, inject 200 grams of five spice oil, burned to 40% hot, add 50 grams of dried pepper segments, 30 grams of green peppercorns, stir-fry aroma over low heat, then add 30 grams of scallion joints, 10 grams of sesame seeds, 50 grams of onion pieces, continue to stir-fry aroma over low heat, out of the pan and pour it into the dish, sprinkle with fried crispy peanuts 30 grams, cilantro segments of 10 grams, and then put the fish plate on a special grill to be ready. \x0d\ ● Five Spice Oil Put 2kg of salad oil in the pot, when it is burnt to 40% hot, put in 100g each of green onion and ginger slices (you can also put in a little dried green onion), simmer over low heat, put in 30g of pepper, 10g each of cinnamon and sand nuts, 2 star anise and 5g of cloves, simmer over low heat, take it out, let it cool naturally and filter it for spare use. \x0d\ Remarks When frying the base, the fresh soup should not be too much, in order not to reach 1/3 of the fish body is appropriate. After eating the grilled fish, you can also add fresh soup and shabu-shabu other ingredients, which is a form of dining that combines grilled fish and hot pot. \x0d\ ● Spicy Grilled Fish\x0d\ Selling Points Spicy and thick flavor, salty and aromatic, the aroma of red dried chili peppers comes to your nose and whets your appetite, and the after taste of numbness will give you a dancing sensation on your lips. This grilled fish is suitable for promotion in cities that love spicy flavor. \x0d\ Ingredients 1 Grass carp (weighing about 1250g). \x0d\ Ingredients 20 grams each of sliced green onion and celery, 50 grams of sesame pepper, 60 grams of dried chili pepper. \x0d\ side dishes 250g of bean sprouts, 20g of celery segments, 50g of tofu skin. \x0d\ Seasoning Salt, cumin 8 g each, 60 g of hot and spicy sauce, 50 g of cooking wine, 10 g of chili pepper, 80 g of spicy oil. \x0d\ Production 1. Slaughter and wash the fish, slice open from the abdomen (the body of the fish is continuous but not continuous), remove the viscera and then cut the fish body and fish bones, in the inner surface of the fish flesh to play a word flower knife, into the wine marinade for 10 minutes. 2. Place the fish on the grill, with a fish grill clip clamped, sprinkle with 3 grams of salt, grilled on the charcoal fire for 1 minute, the fish will be turned over, the same sprinkle of 3 grams of salt, grilled for 2 minutes, brush with hot and spicy sauce, followed by the sprinkle of Sprinkle with cumin and chili pepper; turn the fish over and grill for 1 minute on each side, invert a small plate over the fish, flip it over, and remove the whole fish. 3. Boil the side dishes; heat 30 grams of the spicy oil in a wok until it smokes, add 2 grams of salt to the boiled side dishes, stir-fry to taste, and then remove from the wok, place in a stainless steel pan, and spread the grilled fish on top of the side dishes. 4. Add the rest of the spicy oil to the wok, heat it to taste, and then add the ingredients. Stir-fry the head with flavor, remove from the pan and pour on top of the fish, place the stainless steel plate on the small charcoal stove table and you are ready to go. \x0d\ Key Before the fish is grilled, it is best to brush a little five-spice oil on the grilled fish clips and the fish body to avoid the clips sticking to the fish body. \x0d\ Remarks When marinating the fish, you can add onions and other small ingredients or spices that can get rid of the fishy smell, depending on the local flavor. \x0d\ Zhuge Grilled Fish Ingredients\x0d\\ Zhuge Grilled Fish won the "Golden Tripod Award" at the Sixth Food Festival of China, and Chongqing Zhuge Grilled Fish is on fire all over the country, with outlets opening in every province. The biggest feature of the grilled fish is the use of barbecue and old oil, the first raw materials marinated in flavor, and then grilled to eight or nine mature, and finally poured on the old oil and fresh broth, so that the dishes not only have the raw materials of the province's fresh aroma, there is a unique aroma of the charred incense and material flavor, and the finished dish with an alcohol stove on the table, the diners ate the fish can continue to shabu-shabu vegetables and other, the flavor is unique. At the request of the general public, I exclusively disclose it. \x0d\ Recipe\x0d\ Ingredients: about one and a half pounds of fish, 15 grams of celery knots, 15 grams of cucumber, cilantro, shredded red pepper and scallions 5 grams each. \x0d\ Seasonings: dried chili 100 guest, dry pepper 15 guest, PI County bean 100 grams, 200 grams of old oil, MSG Chicken essence each 10 grams, 10 grams of cooking wine, 5 grams of salt, freshly spiced chicken paste (chicken flavor, concentrated, not more than one, up to 10 grams) 10 grams of white soup grams, 10 grams of Yongchuan Bean, ginger and garlic rice 15 grams of cumin 20 grams of fresh soup 250 grams. \x0d\ Production method: a fish killed and scaled from the back of the knife to remove the viscera clean, playing a word knife, add wine, salt, MSG 5 grams drowned for 10 minutes \x0d\ Second: fish on the grill grill 10 minutes to nine mature, brush a layer of old oil (according to the actual operation of the situation to change the number of times to brush the oil, generally mastered in the best two times, the first time in the fish grilled to 5 to 6 mature when brushing the brush, the second time in the grilled when the brush, which can ensure that the aroma of oil fully into the oil, the oil can be used in the cooking, and the oil can also be used in the cooking, the oil can be used in the cooking. can ensure that the flavor of the oil fully into the fish), sprinkle cumin powder and then on the grill slightly grilled for 1 minute, loaded into the stainless steel plate padded with shredded onions spare \x0d\ three: frying pan put mixed oil (lard and vegetable oil half each) one or two, under the ginger and garlic bean paste Yongchuan beans on medium heat stir frying aroma add the remaining old oil, freshly spiced chicken paste, fresh broth, and then into the chicken essence sugar to taste, and finally the next celery section cucumber sections of high-flame boil down to the fish in a pot. The fish is in the pot. \x0d\ 4: another pot of mixed oil 30 grams, burned to 50 percent of the heat under the dry chili pepper dry pepper stir-fried incense, pouring on the fish plus scallion shredded cilantro pepper shredded garnish can be "\x0d\ Tips: \x0d\ do this kind of dishes need to pay attention to the grill fire is not too strong (with a special grill to charcoal as a fuel), the fire to maintain a slightly yellow light can be too strong would be the raw materials roasted; and the entire roasting process should be continuously Turn the raw materials so that they are evenly heated. \x0d\ The old oil is the most critical seasoning for this type of roasted dishes, the following is the recipe for the old oil: \x0d\ Ingredients: vegetable oil 2500 grams, 1000 grams of butter, 2000 grams of salad oil, 1000 grams of chicken oil, 250 grams of dried chili peppers, 50 grams of green peppercorns, 1500 grams of lard, 1500 grams of Pixian soybean petals, 100 grams of ginger, 500 grams of mash juice, 100 grams of star anise, 50 grams of cinnamon, cumin, 50 grams of cumin, 50 grams of cumin, 50 grams of cumin, 50 grams of cumin. , 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass nuts, 25 grams of comfrey, 10 grams of allspice, 10 grams of vanilla, 5 grams of male cloves. \x0d\ Preparation: 1, vegetable oil, salad oil, chicken oil were refined (refined and then use the taste more fragrant); butter cut into small pieces; Pixian bean curd chopped fine; dry chili into the pot of boiling water to cook for about 2 minutes, fished out of the stranded into a raspberry into patty-cake chili; ginger pat broken; garlic peeled flap; onion pull knot; rock sugar cracked; anise, manna, cinnamon broken into small pieces; fruit grass pat broken. \x0d\ 2, frying pan set on medium heat pour vegetable oil, salad oil, chicken oil to cook, into the butter simmering, into the ginger, garlic cloves, green onions burst incense, then under the Pixian bean paste, patty cake chili peppers, green peppercorns, turn to micro-fire slowly stir fry about 1-1.5 hours, to the bean paste water gas frying dry, the aroma of the four and chili peppers slightly whitish, pick up the pot onion is not used. \x0d\ 3, then into the star anise, sanya, cinnamon, cumin, grass berries, comfrey, incense leaves, vanilla, public cloves, continue to stir-fry with low heat for about 15-20 minutes, to the pot of spices darkened in color, under the rock sugar, mash juice, slowly simmer over low heat until the mash juice in the water is completely evaporated (i.e., there is no water vapor when). At this time, the pot will end away from the fire mouth, cover and warm to the pot of raw materials to cool, the surface of the floating layer of oil is the old oil.