Fish (African crucian carp, or grass carp)

cumin powder

salt

Soy sauce (preferably soy sauce, not so salty)

The practice of cooking roasted fish in a pot

Cut the back of the fish with several knives, and then marinate it with salt and cumin powder. Remember to put it on your stomach, too! Don't put it too salty, then put it back!

1. salted fish is dried in water, and fish with water is easy to stick to the skin in the pot;

2. Marinate for 5 minutes!

1. Heat the oil pan fiercely, and be careful not to use too much oil, which is similar to frying.

There are as many dishes. Too much oil will make fish taste worse.

2. The oil pan began to smoke. Put the fish down and cover the pot.

Put the lid on, the fire will break out!

Stuff the fish with a big fire until it smells fishy, and then turn it down. Be careful not to use a small fire, or it will fail.

1. You can lift the lid on the way, and you can probably see the fish bending upwards!

2. Be careful not to turn the fish upside down, otherwise the fish will rot and the overall appearance will be ruined! Be sure to wait until it is cooked!

1. Turn over-how to tell if the fish is cooked? Gently move the fish with a shovel, and you will find that the fish and the pot are separated, cooked and not sticky at all!

When you find that the fish is cooked, you don't have to turn it over in a hurry. Turn off the fire and wait for a minute or two before firing, so that the fish can turn over and suffocate each other.

3. Why do you have to turn off the fire and wait for a minute or two? Because the fish skin is easy to rot when it is hot, and it is best to turn it over when the fish is cold.

1. Simmer until cooked.

2. Pay attention to the fact that the time of this stuffy fish is much shorter than that of just cooking, and it will be cooked in about four or five minutes!

When the whole fish is cooked, sprinkle some salt and cumin powder on the surface of the fish (be sure to have some, or it will be salty)

1. Fry the fish for ten seconds, then turn off the fire for half to one minute.

2. Turn the fish over, fry it with the same fire for ten seconds, and turn off the fire for about one minute. Because the pot is still warm after turning off the fire, use the residual temperature to dissolve the salt! )

Fill the pot, use the remaining oil in the pot, pour in soy sauce (or soy sauce), turn off the fire until the soy sauce boils, and pour the soy sauce on the fish!

This is an idea, because once you put the salt on the pot, the taste is enough, so you don't need to put soy sauce.

skill

In fact, you don't need to marinate at first, but you can put more salt in the main last step. Because salt looks more salty on the surface.