Roasted mackerel
By VicentaLakin
It'll be salted before it's roasted, so it'll get rid of the fish smell, and it'll be effective for the fresh. We all know to use wine, but there's one more spice that's essential, and it can be fresh, which is white pepper。
Recipe Recommendations
- crucian carp 1000 grams
- cooking wine appropriate amount
- pepper a little
- salt appropriate amount
- cumin powder appropriate amount
- corn oil appropriate amount
- onion ginger appropriate amount
- salty and fresh
- roast
- half an hour
- simple
Steps for Roasted mackerel
1
The mackerel removes the scales, the internal organs, the gills, then cleans them up and drys them。
2
Add pepper and wine to make it for 30 minutes。
3
Onion slices, ginger slices。
4
The pickled mackerel cut a few knives on both sides, which makes it easier to taste, and then put onions and ginger chips in the belly of the mackerel。
5
A tin sheet of paper is placed on the grill, and a layer of corn oil is painted on the surface of the mosaic, with a little salt and powder, and placed in the grill。
6
The oven does not require preheat, directly 230 degrees and mid-level roasting for about 30 minutes。
7
Twenty minutes first, then we'll turn it out and then we'll bake for 10 minutes。
8
When it's over, it's done. Don't bake it too long, otherwise the meat is dry and the smell is lost。Roasted mackerel Make Tips
One, the fish must be salted before it's roasted, so it tastes good. When the fish is roasted, it tastes better and better, but not too long. Otherwise, the meat will dry and taste less。