Microwave oven-roasted Bai Cang
Main ingredients
: 2 pieces of Bai Cang fish, a small amount of coriander, a small amount of green onions, a small amount of ginger slices
1. Clean the fish and hang it up to dry. I held the fish body with iron clamps and hung it up, and put a plate underneath to catch the water. No matter how long it takes, use kitchen paper to absorb moisture before cooking.
2. Apply a small amount of cooking oil to the fish (vegetable oil is okay. But ours only has virgin oil, which is not suitable for high-temperature cooking) to prevent the fish fillets from being too dry during grilling.
3. Put shredded ginger and green onion into the fish skin, sprinkle white pepper powder on the fish (the amount depends on your preference) and Spanish spices (available in shopping malls, canned).
4. Then the shooting started! Microwave in second gear (our galanz, the microwave is divided into first gear for sterilization, second gear for seafood, and third gear for charcoal grilling) for 4 minutes. Remove the shredded ginger and green onion from the fish (don’t throw it away!), rotate it, and rearrange it. Add the shredded ginger and garlic just now. Add the cilantro and cut into a thick section (more than 1/4 of the whole branch). Microwave on second level for 3 minutes, then use charcoal grill on third level for 2 minutes (since it has been chilled, it may not be too cooked).
5. The final process flow! Add some oil to the pot and bring to a boil, then turn off the heat. Add coriander (cut leftovers), shredded green onions, and sprinkle with a little salt. Put it on a plate for garnishing and finally top it with Filipino and Korean hot sauce, and you’re a winner!
Cooking methods
The fish should be dried as much as possible, so that it will not rot easily when grilled. Mine is chilled and has been sleeping in our home appliance refrigerator for several days! As for the spices, feel free to use them. Any lemon, tangerine peel, or anything with fragrance will do. Play house by yourself, whatever. Just like it!
Delicious braised Bai Cang fish
Main ingredients: Bai Cang fish (400 oil) appropriate amount of shallots (3 roots) water starch (appropriate) salt (appropriate) light soy sauce Soy sauce (appropriate)
Operation steps
Step 1
Wash the white meat and cut it into small pieces;
Step 2
Heat oil in a pan and fry the small fish;
Step 3
Fry both sides of the small fish until brown;
Step 4
. Add green onions;
Step 5
Pour in light soy sauce, water starch and Mix the water to make the juice and thicken it;'
Step 6
Collect the juice and you can start the pot;
Step 7
p>Serve the meal.