Spicy little yellowfish
By VicentaLakin
The day after the roasting of the squid, the day after the roasting of the yellow fish, the day after the roasting of the yellow fish, the first roasting of the yellow fish, the taste of wood, the taste of the wood, the taste of the salty little yellow fish, the value of the taste of it, the amount of it, the amount of it, it's soothing, it's a little healthier than the frying of the baking of the little yellow fish, it's all soaked, it's not stinging for the child, it's a little bit of it, it's all just a big prick, it's so tight, it's a little bit of it。
Recipe Recommendations
- small yellow croaker art. 5
- onion a
- chili of 3
- cooking wine 20 grams
- soy sauce 10 grams
- spiced powder 1 gram
- cumin powder appropriate amount
- pepper oil 1 tablespoon
- chili oil 2 tablespoons
- white sesame appropriate amount
Steps for Spicy little yellowfish
1
Prepare the material you need。
2
It's better to cut each side of the yellowfish' back。
3
Onions and peppers are cut in small sections, placed on the fish in the container and added to the wine, raw, and five powders。
4
Each fish is adequately covered, covered with a membrane, and placed in the refrigerator for approximately 3-4 hours。
5
When it's done, remove onions and peppers and put every fish on a bamboo stick。
6
Put it in the top of the oven, fire 200 degrees, bake it for 12 minutes and turn it over for 12 minutes。
7
Get ready to brush。
8
After 12 minutes of each roasting, each of the two sides will be taken out with a full brush and the other five minutes each。Spicy little yellowfish Make Tips
1. The dried chilies I use here are of the spicy kind, so the result already has some heat. If you are using dried chilies that aren't very spicy, feel free to add more.
2. If you don't have chili oil, you can use the oil you normally cook with. If you like it extra spicy, you can sprinkle a bit of chili powder at the end. The Sichuan peppercorn oil I use is homemade and has a strong numbing taste; if you don't have any, just skip it, or add some Sichuan peppercorns during marinating.
3. You can also adjust the flavor to your liking. You can't skip the marinating step, as marinating allows the flavors to better penetrate the ingredients.
4. When roasting, it is best to place a tray under the rack to prevent dripping liquid from dirtying the oven.
5. Here, only the top heat is used. This is mainly because the bottom heat is separated by the tray, which would burn the liquid dripping onto it. Burnt residue near food doesn't seem healthy, so I generally only use the top heat for items on the rack. You can set the temperature slightly higher and flip them halfway through.