Grilled fish with sauce

1

Clean mandarin fish, homemade pickled pepper and soy beef paste, salt, white pepper powder, chicken powder, rice wine, white onion, shredded ginger, coriander, red pepper rings, thick aluminum foil paper.

2

First use scissors to cut off the fins and paddle.

3

Pour the fish body with boiling water.

4

The knife scrapes the black mucous membrane and mucus of the fish, which will remove most of the fishy smell of the fish.

5

Scrape the fish and rinse it with clean water, then put a dotted knife on the fish.

6

After finishing the knife, sprinkle a little rice wine on the fish and wipe evenly with your hands.

7

Sprinkle a little salt on the fish body, then sprinkle with pepper powder and chicken powder on the fish body, and then rub repeatedly with your hands for 1 minute to make the skin fragrant.

8

Cut some shredded ginger and sprinkle it on the fish to marinate and taste it.

9

Shred onions, spread half of the shredded onion on aluminum foil in a baking sheet, and place the fish on top of the shredded onion.

10

Spread homemade sauce evenly on the fish.

11

After applying the sauce, sprinkle with the remaining shredded onions on the top.

12

Pinch the two ends of the aluminum foil paper tightly into a boat shape, leaving two-thirds of the top part unsealed so that the heat can be emitted.

13

Set the oven temperature to 220 degrees C, preheat for 5 minutes, then place the baking sheet on the middle grill in the oven, and bake over a high heat at 220 degrees C for about 25-30 minutes.

14

Then take out the yard plate and decorate it for a while before serving.

Characteristics of grilled fish: beautiful color, rich sauce aroma, smooth and tender meat, mellow taste, salty, fresh and slightly spicy, and very delicious. Warm tips: 1. Cut off the fins of frozen fresh fish and scrape the mucous membrane and black skin of the fish. This will remove the fishy smell of most of the fish and make it taste more delicious. 2. After the fish is lined with the sauce, it is better to marinate for about 20-30 minutes, so as to ensure a basic and even taste. 3. Grilled fish is different from steamed fish. Steamed fish will collapse and the water will remain in the plate. Grilled fish will evaporate most of the water vapor without excess steam, leaving only the original soup of the fish. Staying under the fish will make the fish taste very strong and maintain the original flavor of the fish and mix it with the sauce. As long as the sauce is made with good taste, the fish will be very delicious. This private delicacy,"Homemade Grilled Fish with Sauce", is ready. It is easy to make and has no smoke, and the taste is very delicious for friends to refer to!