It belongs to barbecue.

The method is as follows: 1. Cut the carp (grass carp can also be used), cut the fish with a knife (cooked well) and marinate it with onion and ginger cooking wine for 2 minutes; 2 put a little oil in the pot, add soy sauce, white sugar, oyster sauce, salt, chicken essence, garlic, onion and ginger, stir-fry and thicken for later use; 3. Spread the sauce evenly on the fish and put it in a baking pan (stir-fry onion leaves). When the oven is heated to 18 degrees, put it in the fish and bake it for 2-3 minutes. Take it out and put it in the pan. Bamboo-flavored grilled fish ingredients: Carassius auratus, pickled peppers, leeks, salt, monosodium glutamate, dried Chili noodles, cumin, cooking oil, and onions. Operation: 1. Chop pickled peppers and leeks, and put them into the belly of the crucian carp. Grilled fish with black bean sauce Ingredients: one carp (about a catty and a half) Ingredients: sliced potatoes (not too thick), lettuce, seasoning: 1. Salt, sugar, chicken essence, oyster sauce, soy sauce, cooking wine, 2. Lee Kum Kee black bean sauce, 3. Cumin, dried peppers, and fried soybeans (peanuts) Practice: Clean up the carp. Cut flowers on both sides of the fish. Remove the membrane from the belly of the fish. Spread the fish flat, spread the seasoning evenly on the fish body and cavity, and massage it slightly to make it tasty. Let stand for half an hour. With the fish back up, spread the lobster sauce evenly on the fish and marinate it for about an hour (the length of time is controlled by yourself, and the flavor will be stronger after a long time). Spread the tin foil on the baking tray, then spread lettuce and potato chips in turn, put the salted fish on the potato chips and pour the seasoning on the fish. After the oven is preheated, raise and lower the fire to 2 degrees, and put the fish in the oven for 2 minutes. Take it out and sprinkle a strip of seasoning on the surface. Put it in the oven and bake for 15 minutes. You can get out of the box. The surface can be sprinkled with coriander, so I embellished some lettuce leaves because I don't eat coriander. The practice of roasting fish in Chongqing: 1. Scrape the grass carp (carp, grass carp, tilapia), gut it, and wash it repeatedly with running water. The black film in the belly of the fish must be washed away, otherwise the smell will be heavy. 2, cut off the fins (it is best to cut off near the head, because it needs to be fried before making fish head soup, and the fins are easy to fry), cut off the fish head and cook the soup. 3. Break the fish into two halves along the fish ridge, and the fish head can also be cut opposite (both avoid the hardest part in the middle, and can be used together with kitchen knives and scissors) to facilitate frying. 4. Draw a number of word crossings on both sides of the fish body with a knife, so as to marinate and taste. Marinate the fish body with salt, cooking wine, starch, soy sauce, ginger slices and scallions for a quarter of an hour. The fish head can be marinated with salt, cooking wine and ginger slices for a while and then fried in a pan. 5. fry the fish head in the oil pan until golden on both sides. Take another pot, add a proper amount of cold water, add two slices of ginger, add the fried fish head, boil over high heat, turn to low heat and cook until it is milky white. Add a little salt before leaving the pot. 6. Preheat the oven at 2 degrees for 5 minutes; Put the ginger slices and onion slices of pickled fish in a small bowl for later use, spread tin foil on the baking tray, put the pickled fish in the baking tray, coat the surface with salad oil, and bake it in the upper layer of the oven at 2 degrees for 2 minutes (bake it up and down for 15 minutes, and then bake it on the fire for 5 minutes, so that the surface of the fish can be baked until it is slightly yellow. According to the size of the fish) 7. Prepare celery and coriander during the grilled fish and cut them into sections. 8. Put a proper amount of oil into the pot, heat it, stir-fry the shallots, ginger slices and garlic pieces, continue to add 3 tablespoons of Pixian watercress and 2 tablespoons of Laoganma oil pepper, stir-fry until the oil is bright, and then add fish soup (water can be added, the advantage of adding soup is fresh, but the disadvantage is that the soup is a little thick, and it is not good enough to sell with oil). Continue to add homemade oil and pepper, add celery after boiling. 9. Add celery, boil it, add a little chicken essence and sugar, pour the soup on the fish and continue baking for 1 minutes. 1. Finally, sprinkle dried Chili and white sesame seeds on the fish, sprinkle with pepper oil and sprinkle with coriander.