I've bought an oven for a while, and I still don't dare to try making bread, cakes, etc., so I'll make Chinese food first, which is easier. The oven I bought was the BBQ barbecue model, so the first thing I tried was to barbecue. I have done it a few times and I have a little understanding of the oven. I roasted duck wings a few days ago, but the effect was not particularly as expected, so I couldn't get them distributed after a long time. Although I am not a perfectionist, I'll wait until I make them better before distributing them.
I made this grilled crucian carp with long monsoon sauce yesterday, and it was a success! It's just that it's my first time cooking grilled fish, and it's really messy! Hehe... I believe I can do better in the future!
Roasted crucian carp with thick soy sauce
By BrandynBlock
Recipe Recommendations
- crucian carp art. 1
- onion appropriate amount
- Jiang appropriate amount
- Longhou sauce appropriate amount
- blending oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Roasted crucian carp with thick soy sauce
1
Wash a crucian carp, and draw oblique knives on both sides of the fish. Prepare the green onion and shredded ginger, stuff some green onion and shredded ginger into the fish belly, spread salt and soy sauce on both sides of the fish, finally add the green onion and shredded ginger, cover with plastic wrap, and marinate in the refrigerator for three or four hours.
2
Prepare the plonzo sauce.
3
Take out the marinated fish, stuff shredded ginger and spring onion at the oblique knife of the fish, and apply a spoonful of collupine sauce on both sides.
4
Preheat the oven at 200 degrees first, add the crucian carp immediately after preheating, place the second layer on the roasting net, and place a baking sheet with tinfoil on the third layer. Bake for 30 minutes.
5
During the roasting process, brush the fish body with blending oil once, turn it over twice, and take out the crucian carp after 30 minutes.