It's a fragrance
By VicentaLakin
Gold swarm fish, fresh and small, fit for children and the elderly, are homemakers' favorites. It's easy to cook, it's good for red fever, it's good for fresh steam, and today it's a roasted gold guacamole, and it's very delicious。
Recipe Recommendations
- Jincang fish art. 2
- chili 1 tablespoon
- ginger appropriate amount
- minced garlic appropriate amount
- rice wine 1 tablespoon
- cumin 1 spoon
- chopped green onion 1 tablespoon
- soy sauce 3 tablespoons
- salt appropriate amount
- sugar appropriate amount
Steps for It's a fragrance
1
Prepare onions, peppers, ginger and garlic
2
The peppers are shredded, strung into the bowl, with raw smoke, with rice, with all the spices evenly mixed, with about a spoonful of salt
3
The goldfish cleans up. Dry water reserves
4
Put the fined pickles in the fish, and they'll be fully even
5
Pickled fish in the grill
6
Put it in a pre-heat oven, 180 degrees up and down in the middle, about 10-15 minutes baked, and the surface turned into beautiful gold and the extra water just disappeared
7
When it's cooked, take it out
8
The delicious roasted fish is fresh and ready to eatIt's a fragrance Make Tips
1. Roast first, then brush with oil to help expel excess moisture.
2. The golden pomfret must be cleaned thoroughly; if you do not like golden pomfret, you can replace it with other fish.
3. It is recommended to use cumin seeds and crushed chili, not chili powder and cumin powder.
4. Do not add the chili powder and cumin powder too early, otherwise the dry powder will burn and affect the flavor of the grilled fish.
5. I used a PE5389 oven; please pay attention to appropriately adjusting the baking temperature when using ovens of other brands.