Is there a difference between Wanzhou grilled fish and Zhuge grilled fish?

Ingredients: about half a catty of fish, celery festival 15g, cucumber 15g, coriander and red pepper 5g. Seasoning: dried Chili, 15 guests, dried Chili 10g, Lu Bao, Yongchuan bean, 10g ginger, 15g green garlic, 20g cumin, 250g fresh soup, tasteless Wanzhou grilled fish 15g.

In the production method: after the fish, wash the blade, texture and tattoo, add refined salt essence and 5 grams of rice, roast the fish for 10 minutes to nine times, and brush the old oil (the number of times of brushing varies according to the actual business situation, and it is generally mastered twice. The first time it is in the fish, it is 5 to 6 ripe, and the second time it is about to be squeezed dry, so that the oil fragrance can completely enter the fish). One or two oils of water (half lard and half vegetable oil), ginger, garlic, bean paste, lobster sauce, and fragrant old oil are added to make the fragrance. Cream and fresh soup are added, then chicken essence and sugar are added for seasoning. Finally, cucumber festival and boiled fish are reduced. In another pot, put 30g, 50% chili into a paste, stir fry the fish, and the fish, coriander and red pepper will glow.

Tip: To make this vegetable, you need to pay attention to the heat, not too strong (using a special grill and charcoal fuel), and keep the flame slightly yellow. Hao Tao will passivate the raw materials and rotate them constantly during the whole baking process to make them uniform. Oil is the most important seasoning of this Barbiku dish. The following is the formula of old oil. Vegetable oil, 2500g butter,1000g soy sauce,1000g chicken oil, 250g chicken oil,1500g green pepper,1500g lard,1500g Dou Xian,/kloc- 3336 food, salad oil and chicken oil were criticized respectively (the taste is more fragrant after fireworks); Cut the butter into small pieces; Langxian weaving; Dry Chili peppers are boiled in boiling water for about 2 minutes, and the twisted color caught is Chili peppers; Ginger is broken; Garlic is pressed into thin slices; Onions are parallel; The rock sugar is broken; Star anise, mountain beauty, cinnamon into small pieces; The fruit grass is broken.

Pour into the fire, reduce the fire, pull oil and chicken oil, add cow, ginger, garlic and onion, and then add Yuxian watercress, pepper and green pepper. Turn the fire and stir slowly for about 1- 1.5 hours until the water slurry is fried, the aroma overflows, the horseradish is slightly white, and the onion cannot be used. Immediately, star anise, mountain, cinnamon bark, fennel, tsaoko, scattered grass, fragrant leaves, vanilla, male, about 15- 20 minutes after success, put in the pot, add crystal sugar and mash, simmer the scorpion slowly, and slowly evaporate the water in the scorpion (that is, there is no water vapor). At this time, put the pot end into the pot to cool the raw materials in the pot, and the oil floating on the surface is old oil. There are ten flavors: spicy, pickled pepper, pickled, rapeseed, fluffy, fragrant, thousand bamboo shoots, spicy, pepper and mustard, each of which has its own characteristics, so even after eating fish for a week. And it hasn't been deleted. In addition to the taste of grilled fish, dishes can also be adjusted according to the preferences of diners, so customer satisfaction is high. Eating grilled fish is a kind of enjoyment and a kind of visual enjoyment. Therefore, the hotel designed a grilled fish with a glass window, and enjoyed the cooking process while eating, which made the guests feel more at ease.

Finally, talk about food additives. As long as you cook in a restaurant, there are basically food additives. 1 is the taste, which makes your food more delicious. In fact, our ordinary condiments are also food additives, such as new flavors of soy sauce and so on. This is an additive and also to save costs. When you use it for the second time, some spices will be greatly reduced, so you need additives at this time, you need to use them, and you need to save money.