How to cook grilled fish?

Wash the bought fish first, then make several cuts on both sides of the back, put ginger slices in the belly of the fish, then evenly spread cooking wine, salt and oyster sauce on the fish, and marinate for about an hour. Prepare your favorite side dishes, put oil in the pot, add onion, ginger, garlic and pepper to stir fry after the oil is hot, add the prepared ingredients, add appropriate amount of water and salt, and turn off the heat after boiling. Put the salted fish in the oven, roast it and pour the side dishes on it.

First, when it comes to grilled fish, people often think of palm-sized live fish or dried fish. Like mutton skewers of beef and mutton, they put them directly on the charcoal fire, put a little seasoning such as salt and pepper, and eat them after cooking. The popular Sichuan-style grilled fish this year is obviously different from the traditional barbecue method. It adopts a unique method of "roasting first and then stewing", which combines the essence of two cooking techniques: roasting and stewing. It is said that Sichuan-style grilled fish originated from Africa. An African native caught a fish, roasted it for a long time before it was cooked, so he added it to the soup and ate it. He found it more delicious than before. From then on, there was this delicious dish. Grilled fish has been circulating for more than 1000 years.

Second, the skin is crisp, the meat is soft and tender, the color is golden, the taste is thin and delicious, the nutrition is rich, and it has some outstanding characteristics of pharmacological action.

Third, matters needing attention, in 2006, Sichuan-style grilled fish was popular in Beijing. In Guijie, Sichuan-style grilled fish overtook the traditional spicy crayfish and duck neck and became the most popular dish in Guijie. Guijie has always been the vane of Beijing folk cuisine. However, in July, Beijing Huaxia Times published a series of articles in the form of unannounced visits, such as "The first grilled fish shop in Guijie recycled leftovers and cooked dead fish overnight", pointing to the fishy smell in grilled fish. Grilled fish and oil recovery, food hygiene problems are prominent, and the scenery of grilled fish is greatly reduced.

Fourth, in fact, regardless of the problem of oil recovery, barbecue is not a healthy cooking method, but it is popular all over the country because of its delicious taste. Since you can't give up, you should learn a little about the nutritional collocation of food to make yourself closer to health while being delicious.

Anyone who has eaten grilled fish in Japanese restaurants knows that no matter what kind of grilled fish, it will be accompanied by a pinch of radish sauce and a clove of lemon. Don't underestimate this pinch of white radish paste and lemon, because they not only add to the delicacy of grilled fish, but also make us safer and healthier to eat.

6. When fish is baked at high temperature, it will produce smoke and burnt substances. Carcinogens were also found in the charred products of grilled fish. Generally, when grilled fish, the surface temperature is about 200℃~250℃, and the central part is about 100℃. There will be no problem at this temperature, but when it is baked into a burnt paste, the temperature has reached more than 400℃, which will cause variation. Roast beef and fried eggs have a similar situation.

7. In fact, this kind of danger can be avoided through food collocation. It is a good choice to eat white radish paste and lemon together. This is because white radish contains a variety of enzymes, which can not only decompose starch and fat in food, but also decompose nitrosamines with strong carcinogenic effect and eliminate the carcinogenic effect of nitrosamines.