Just when Ning Ci came back, Yang Ming was preparing to cook that gar.

For the ingredients from the combination of delicious and nutritious classification according to the grade, the most concise is "these four legs are not as good as two legs, two legs are not as good as no legs", so filtered out, the fish is the best.

It is not for nothing that the wisdom of the ancients, handed down to this day, makes people always like to eat fresh food.

Freshly caught fish is very different from quick-frozen fish.

Maybe it's because fish are born in water, the water is smart, and the fish swim in it all day long.

"Roasting" should be the earliest method used by human beings after mastering the cooking of ingredients, and it is also the most primitive way of making ingredients, and today, roasting has evolved to derive the enjoyment method based on grilling, and fish is no exception.

But the skill of baking is easy to get started and difficult to master.

When most people think of grilling, do they think of the image of passing a fork through the fish and placing it on the grill?

If you think so, it can only be said that the too young, too simple Tucson is broken!

Cooking whole fish, without a doubt, grilling is one of the best ways to do it.

The "grilled whole fish" is very delicious, and even more wonderful is that it is one of the easiest ways to cook it.

The dry and powerful heat of barbecue makes the surface of the fish yellow, crispy and richer.

Using charcoal for barbecue, if the firewood used is the old fragrant wood, it can also increase the flavor of the smoke.

Of course, this death forest where Yang Ming is located, not to mention anything else, sandalwood with a year of hundreds of years is everywhere, and the most important thing is that you don't need money!

Yang Ming chose a 500-year-old sandalwood, which was used as a valuable furniture material in wealthy families in modern society, and in Yang Ming's hands, it could only be reduced to firewood to add flavor to grilled fish.

As for the skill of baking, it is easy to get started, but it is difficult to master, which is:

One of the most common problems with grilling fish on the grill is that the fish can easily stick to the grill.

For beginners, it's best to use a special grilled fish net so you don't have to worry about not being able to turn it over.

In addition, even if you stuff the fish with seasoning in the belly and use a grilled fish net to clamp the whole fish, you don't have to worry about the seasoning coming out, and the meat is very tender, so it is relatively difficult to grasp the heat.

Generally speaking, it is better to start grilling fish directly in the high-temperature area, because the skin is less likely to stick on the hot surface, but if it is a large fish with very thick meat, it is necessary to first roast it at a low temperature in the indirect heating area until it is almost cooked, and then in the high-temperature area.

And the gar that Yang Ming is cooking now just belongs to the type of fleshy and fat.

Yang Ming used skillful movements to delicately scrape off the scales of the fish, and then cleaned the internal organs of the fish and washed it from head to tail.

Among them, special attention should be paid to the belly of the fish.

Why?

Because wild fish, because they eat more miscellaneous food, there is a high chance that there are parasites hidden in their bodies!

You don't want a centipede-long parasite to eat in your mouth, do you?

Generally speaking, most of these parasites hide in the belly of the fish, just look at whether there is a bulge floating on its belly.

One of the most overlooked issues before grilling is to clean the grill carefully.

This is important for all barbecues, but especially for fish, whose flesh is tender and will tear more easily if it sticks to the grill, and dirty grills are more likely to stick.

Cold fish are more likely to condense, and fish with a wet surface are more likely to stick.

Therefore, Yang Ming carefully pat the surface of the gar at room temperature, carefully pat the surface with paper, then season the inside and outside of the fish with salt and black pepper, and then apply oil to the whole body, which can also prevent sticking.

Flames rose.

After the barbecue temperature is stable, Yang Ming makes a few diagonal cuts on the fish's body, and then puts the fish into the barbecue grill, if you don't use a grilled fish net, you can keep the fish and the barbecue grill at 45 degrees, so that the barbecue mark will be more beautiful, and it is easy to flip the fish.

At the same time, Yang Ming put the back of the fish against the hottest area of the barbecue, because the back of the fish is thicker, so it needs more heat.

Seeing this, do you think that the technique of baking is so simple?

If that's the case, then you haven't tried real barbecue, at most you've eaten a simplistic barbecue in a cafeteria.

When it comes to barbecue, when to turn it, you need to accumulate experience, and you need to have a unique vision and technique.

Under normal circumstances, you can wait until the tail has turned yellow before turning over, using a grilled fish net, you can turn it directly, without a grilled fish net, many people will use a shovel to flip, but you have to stick the shovel under the fish.

By the time you find the fish still stuck to the barbecue, it's too late, the skin has been torn, and some people use food tongs, which can be a bit rough.

Yang Ming has a very useful method to avoid these defects perfectly.

Yang Ming uses a meat fork to turn over the fish, inserts the meat fork under the barbecue grill, and then tries to lift the fish from the bottom.

If the fish is a little sticky, try it a little later, if it doesn't stick, it will be easy to lift, and if the fish and barbecue grill are good enough in advance, it will generally not stick.

After making sure that it could be flipped over, Yang Ming used a meat cutting fork to flip it, and then slowly put it down.

Once flipped, you can wait for the fish to be grilled.

It's a pity that Yang Ming doesn't have a quick-reading thermometer on hand, otherwise he can insert the thickest part of the fish to confirm, and reaching 57 degrees Celsius means that the inside is cooked.

It doesn't matter if you don't, according to Yang Ming's past experience, as long as you insert a chopstick into the thickest part of the fish, if you can't insert it, you just find that the surface of the grilled fish has turned yellow and crispy, which means that the inside is not fully cooked, so continue to grill the fish.

After some adjustment, once the chopsticks can be inserted into the thickest part of the fish, it means that the grilled fish is thoroughly cooked.

Accompanied by the rising cigarette smoke, the unique sandalwood fragrance of sandalwood is mixed with the smoke, mixed with the delicious smell of fish, which slowly spreads.

Just take a breath and you'll feel the joy from the bottom of your heart!

Before the final serving, Yang Ming cools the grilled fish on top of a large plantain leaf.

Subsequently, Yang Ming picked the fruits from other employees, directly grasped them with his hands, squeezed them, and let the juice inside splash out, dripping on the grilled fish little by little, making a slight crackling sound.

At this point, it's basically ready to be served.

Of course, due to obsessive-compulsive disorder, Yang Ming disposed of the head and tail of the fish before giving it a taste to everyone.