Roasted horseback
By VicentaLakin
The horsefish is fine, fat, but small stings are more than suitable for red fever or sauce. The most common methods are roasted, fried or fried. I've tried to cook with fresh horseback fish, with salt and pepper, and with fresh and fine fish. The only drawback is that too many fish are stabbing and eating. And the roasted ponyfish is much easier to eat, and the little pricks are chewing and eating。
Recipe Recommendations
- Mabu fish four
- onion a
- ginger a
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce a little
- pepper a little
- cumin powder a little
- peanut oil appropriate amount
- chili powder a little
- salty and fresh
- roast
- three-quarters of an hour
- simple
Steps for Roasted horseback
1
The horsefish unfrozen after taking it out of the fridge, cutting the belly vertically from the vent, removing the internal organs and removing the black membrane。
2
Cutting the belly and placing it down, flattening the fish with a knife。
3
Turn over and remove the big thorns in the middle. It came out with a soft hand。
4
Salt on both sides。
5
Wine, raw, ginger and onions for 20 minutes。
6
Take off the ginger and put a thin peanut oil on both sides of the fish。
7
The oven is preheated, 2nd floor, 230 degrees for 8 minutes. Take out the fish and brush the soy sauce on the surface。
8
Spill pepper powder, pepper powder and powder。
9
Continue to bake for about three to five minutes. If your fish is smaller, it'll cut the time for roasting, so that the water doesn't dry, the fish gets hard。