Roasted live fish, crispy skin and tender meat, golden color, delicious taste and rich nutrition! Soak in the secret sauce, so that the fish can fully absorb the spices and nutrients in the soup, and the more you eat, the more fragrant it will be! Roasted live fish with nutritional value is a health food that warms the middle warmer and tonifies the deficiency. Promoting diuresis, warming stomach, calming liver and expelling wind. It is suitable for patients with stomach cold and physical weakness after a long illness. 1 Add salt pepper powder, cumin powder, chicken essence powder (strong flavor), ginger onion and 2 pomfrets, wash, open the back, and use the whole fish to remove bones and slice. Soak in marinated soup for 20 minutes. 3. Bake the fish in the oven until the temperature is normal. 4. Fry delicious fish at 70% oil temperature. 5. Put the fried fish in the grilled fish clip, bake in the oven until it tastes delicious, and sprinkle with cumin powder. 6. change the knife with the bottom material. Blanch the water and put it in the grilled fish tray, put charcoal in the lower carbon tray, put water in the lower carbon tray, open the clip and fasten another flat tray. Turn it over. Put it in. Celery. Stir-fry peppers in hot red oil. Zanthoxylum bungeanum can be served. In daily life, people think that live fish has high nutritional value and regard "live fish to eat" as a superior dish. Especially the popular boiled live fish and roasted live fish are delicious and deeply loved by everyone. In fact, this way of eating is unscientific. No matter from the nutritional value or taste, live fish or newly dead fish are not the best time to eat [1]. After a period of time, the thigh meat gradually becomes stiff, and the protein in the muscle tissue of fish is not decomposed to produce amino acids, which are the main components of umami flavor. Eating it not only hardens the meat, but also is not conducive to human digestion and absorption. When the fish enters a highly rigid state, it begins to transform to the autolysis stage. At this time, protein, which is rich in fish, is gradually decomposed into various amino acids easily absorbed by human body under the action of protease. No matter what method is used at this stage, the fish tastes delicious.