Spicy blackhead
By VicentaLakin
Every summer, the roasted fish is my favorite, and it's an unstoppable lot of food. It's the corrugated skin of fish, the smelly, fresh fish, and the spicy taste, and a cold beer. Blackheads, also known as Blackfish Books, are mainly located in the Yellow Sea and the Sea of Elm. The fish are similar to hammer-shaped, flat-sided, large heads, large mouths, large eyes, hard-saw teeth on the edge of the gill skull, rough ass, rough back-fin roughs, black back, white abdomen and irregular black plaques. Blackfish are fresh and white, with low fat content and no thorns. Family food is mostly evaporated, and can be served with ginger chips and fresh soup, especially for the elderly and children。
Recipe Recommendations
- slightly spicy
- roast
- several days
- senior
Steps for Spicy blackhead
1
Black fish cleaning2
(a) The removal of fish scales, internal organs and gills3
A knife on both sides of the body4
Taking a container with onions and garlic sauce 100 grams and Korean pepper sauce 50 grams5
Add soy sauce6
(b) Add wine7
(a) Full and even mixing of all the sauce8
Add onions9
Onion silk mixed with all kinds of sauce10
The black fish is added, and the fabric is evenly painted throughout the fish and inside its belly and made 24 hours in the fridge11
(b) The salted fish will be placed in the oven, with a temperature of 190 degrees up and down and 30 minutes of roast12
After 40 minutes, each of the two sides will be painted with honey and then baked in the oven at 230 degrees for 10 minutes。Spicy blackhead Make Tips
One, salt is not required for pickles, and salt is already present in spicy sauce and spices; two, salt is not allowed for more than 36 hours in order to prevent fish from spoiling; and three, roasting time is determined by the size of the fish。