The gillfish
By VicentaLakin
A small, thick and tasted fish is a fish of very high nutritional value, a natural good. It also contains abundant unsaturated fatty acids, high proteins and many trace elements. Apart from the red fever, the steam, the sugar vinegar, the little partners with the ovens, have a taste of it
Recipe Recommendations
- Pomfret art. 1
- Jiang 3 tablets
- cooked sesame 2g
- garlic 4-merous
- onion 1 piece
- black pepper sauce 30g
- white sugar 4g
- cooking wine 20g
- salt a little
- oil a little
- soy sauce 20g
Steps for The gillfish
1
Prepare the food
2
The fish is treated cleanly, with a few knives (not too deep), a little salt on the fish, a bit salt on the fish, a bit salt on the fish, a little bit of salt on the fish, and then a bit of lubricant, raw, white sugar and oil juice on the fish, and then black or pepper sauce, onions, ginger, garlic。
3
Put your coated fish on tin paper for half an hour
4
Then wrap the fish on the grill with tin foil
5
The oven is preheated to 200 degrees, mid-level, top-fire, 30 minutes
6
Completed Chart
7
One moreThe gillfish Make Tips
1. In the case of a fish of larger size, it would be preferable to draw a few knives on the fish for the sake of better taste and cormorance. 2. The use of wine can remove the smell of fish and can also be accompanied by appropriate amounts of white pepper。