Look, or don't look, the temptation is there!
If you taste it, or if you don't, the food is there!
Faced with a collision between culture and taste buds,
Since you are in love, why don't you hesitate?
Real food is always like this,
Caught your eye,
It also captured your stomach!
Roasted crucian carp with lemongrass
By MazieKessler
Recipe Recommendations
- crucian carp appropriate amount
- lemongrass appropriate amount
- small tomatoes appropriate amount
- coriander appropriate amount
- chives appropriate amount
- garlic appropriate amount
- chili appropriate amount
- white pepper appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- slightly spicy
- baking
- several hours
- ordinary
Steps for Roasted crucian carp with lemongrass
1
Wash all spices, cut into slices, and set aside.
2
Put the spices into the garlic mortar in portions and pound them.
3
Add citronella, salt, sugar, lime juice, and pepper into the crushed spices and mix well to form a filling.
4
The crucian carp is cut open, bled and washed, and drained.
5
Stuff the stuffing into the fish belly.
6
Spread the filling on the surface and tie it tightly with citronella grass.
7
Put it in a crisper bag and tie it tightly, place it in the refrigerator for 1 hour.
8
Remove the fresh-keeping bag, place it on the barbecue grill and apply a layer of cooking oil; preheat the oven to 180 degrees, cycle the heat, and bake in the middle layer.
9
Bake for 20 minutes, remove it, spread the spice sauce on the fish, place it in the stove again, and bake on high and low heat for 20 minutes.
10
Bake until done and the skin is golden-red.