Fresh, spicy roasted fish
By VicentaLakin
It's not cheap to order a roasted fish, but it's not cheap because it tastes good, but it's not cheap to see if we can make our own buns at home。
Recipe Recommendations
- Sandaolepis
- potatoes of 2
- carrots 1 piece
- beech mushroom 200 grams
- dry pot sauce 1 box
- corn oil a little
- onion appropriate amount
- cooking wine 3 scoops
- soy sauce 3 scoops
- pepper a little
- salt appropriate amount
- Jiang appropriate amount
Steps for Fresh, spicy roasted fish
1
The three scavengers are removed from the top, the intestines and the gills are removed and washed repeatedly with fresh water, and cut several knives on both sides, which makes it easier to taste and does not explode while roasting。
2
Onions of ginger sliced, stuffed into the belly and back of the fish, added wine, soy sauce and pepper powder to pick and taste the three herds and make them more than 30 minutes。
3
Toasters are laid with tin paper and three pickles are removed and placed on tin paper。
4
The oven is preheated at 230 degrees and the mid-level for 40 minutes, depending on the size of the fish。
5
And then we'll have to deal with all the side dishes that we need, and the potatoes will go to the pelvis, and the carrots will go to the skin, and the water will break。
6
Crab mushrooms go to the root, then clean up, water goes to the wood crumbs, water goes to the water, then they are completely cooled with cold water, and the asphalt is dry。
7
You don't stick a proper amount of corn oil in a pot, and you add a bag of dry pan sauce to the scent。
8
I'll just put the watery potatoes, carrots and crab mushrooms in the pot and make them even。
9
Cover it with a roasted fish。
10
The oven continues to be 230 degrees, baked for about 10 minutes, and will be ready to taste the stove。Fresh, spicy roasted fish Make Tips
1. The roasted fish must be salted and tasted before roasted, and the time of roasting shall be increased or reduced according to the size of the fish. 2. Accompanying can fail early so that it does not take that long to cook, preventing the fish from eating long enough to affect the taste and taste。