material

"one fish" and "appropriate amount of crude salt",

Practice

1: Prepare a fish. You don't need to take the scales and bellies. (Just wash them without killing them.) Spread a layer of coarse salt on the bottom layer. After putting the fish, spread a layer of salt on it. Don't let the fish show.

2. Turn to medium heat and cover the lid for 45 minutes. If the fish is small, it will only take 3 minutes.

3. You will smell the smell of the fish slowly. If you are not sure whether it is ready, you can insert it with chopsticks and it will be cooked. 4. When it is ready, you can knock the salt off.

materials

"one fresh fish", "three eggs", "rosemary, thyme, sage, etc.", "6g of salt", "4CC of milk" and "2 tablespoons of flour".

Method

1: Separate the egg whites and beat them with an egg beater.

2: pour the salt in several times and mix well with the egg whites.

3: Add 4CC of milk, 2 tablespoons of flour and some chopped herbs to the remaining 3 egg yolks and mix well. Fry 2-3 thin egg skins in a pan over low heat.

4: Prepare a fresh fish, remove scales and gills, and do not open the belly. You can directly extract the fish viscera from the gills on the head. When buying fish, you can ask the boss to be busy. If you don't cut open the belly of the fish, on the one hand, delicious fish juice will not flow out and be stuffed with herbs, and the aroma will easily penetrate into the fish. Fill the fish belly with herbs, dry the fish and put some olive oil on it.

5: spread a layer of protein salt on the baking tray.

6: put the fish wrapped in egg bags.

7: lightly coat the fish with the remaining protein salt. If you want to retouch it, it's easier to dip the spatula in water. If you are interested, you can also cut fish gills, fish scales and trim fish eyes.

8: preheat the oven and bake at 2℃ for 2 minutes.

9: use a sharp knife to cut the baked crisp and hard salt layer from all sides. Open the salt cover and you can see the beautiful and complete egg skin.

1: Open the egg skin, and there is a whole salted fish inside. Because there is a layer of egg skin, the fish skin does not directly contact the salt layer, and the fish skin can be eaten together. Fish is sweet and juicy, which perfectly expresses the fresh original flavor. The fish close to the belly of the fish, plus the fragrance of vanilla, is more sweet. The fish in the lower layer has more juice and richer and more delicious taste.

Method 3:

Material

1 Duobao fish, 5g salted pork brisket, 15g garlic (stripped and chopped), 2g ginger slices, 2g shallots, and appropriate amounts of salt, pepper powder, pepper and peanut oil.

Practice

Slaughter Duobao fish, wash and chop it into pieces, evenly coat the fish with proper amount of salt, pepper powder and pepper, and marinate for a while; Heat a casserole, add a little peanut oil, add salted pork brisket slices until fragrant, then add ginger slices, onion slices and garlic and stir-fry for 2 minutes, then add turbot and stir-fry, then cover and bake for 5 minutes until cooked.