It's roasted

By VicentaLakin

It's roasted
My uncle fished a lot of fish the other day and gave me a few fish because someone didn't like the river fish, so they were a problem. The family had a roast fish at the restaurant the other day, and it tasted good, and came back to mess with it

Recipe Recommendations

  • carp a
  • onion ginger garlic appropriate amount
  • salt a little
  • soy sauce a tablespoon
  • soy sauce a tablespoon
  • oyster sauce three tablespoons
  • beautiful fresh
  • cooking wine four tablespoons
  • cumin powder appropriate amount
  • black pepper a little

Steps for It's roasted

  • Make It
    1
    Select a carp that is clean and removes the fish line (without taking photographs) and then wipes both inside and outside of the fish with salt, so that it feels slime。
  • Make It
    2
    Cut the fish open from the middle of the stomach, but do not cut it. It is spread over the plate, mixed with old, raw, platinum oil, very fresh, mixed with wine, then cut up with garlic for pickles for at least two hours, during which time the fish must be turned over to ensure even taste. I've been pickled all day, it's a little salty, so I don't suggest it for long。
  • 3
    Cylpaper is placed on the grill, a small amount of salad or corn oil (no peanut oil) is placed on it, and fish skins are placed up into the grill。
  • Make It
    4
    THE 200-DEGREE PRE-HEATED OVEN WILL BE TAKEN OUT IN 20 MINUTES, COVERED WITH DRY AND BLACK PEPPER POWDER, AND PUT IN A 220-DEGREE OVEN FOR ANOTHER 10 MINUTES. THE TIME AND TEMPERATURE WILL DEPEND ON THE SIZE AND RELATIVE OVEN OF THE FISH。
  • Make It
    5
    If you like it, you can spill it again

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