1, fish should be preserved. You can sprinkle some salt and pour some yellow wine and soy sauce to taste.
2. You need to use tin foil paper. I put it flat on the tin foil, and the water is released, so if you want to do it, you'd better wrap it in tin foil and keep the water. Unlike barbecue, the oven can't keep oiling it, so be careful not to lose water.
3. Be careful not to be pierced by fishbone. It is best to stick tinfoil paper with fish skin, otherwise the oil and vegetable juice will drip down and be ignited by high temperature after puncture.
4. Put shredded ginger and shredded onion on fish or fish and sprinkle with other condiments.
5. It takes about 10- 15 minutes when the furnace temperature is relatively high. Don't strangle the tin foil. If you strangle it, poke a few small holes in it, or the gas will expand.
6. Enjoy it