Put the fish on the tin foil-covered cake mold. Please coat the fish with a thin layer of oil. Put the fish in a small oven at 170℃ and bake for about 10- 15 minutes or until the skin of the fish is slightly crispy. 2 tablespoons ginger foam, oil consumption, tomato sauce, sugar and 1 tablespoon rice wine are mixed into a bowl of sauce; It's best to bring some tin foil. After two layers of stretching, the whole fish can still be wrapped. Put the original layer of tin foil on the newly folded tin foil and pour in the prepared seasoning liquid.
Leave the bottom oil in the pot, fry the peppers, and take out the peppers. Saute shallots and garlic. Pour in the prepared juice, stir-fry until fragrant and cook a little more. Spread tin foil on a deep baking tray, put in the fried fish, pour in the fried juice, and sprinkle green peppers on the surface. Wrap it in tin foil and put it in a heated electric oven. The ambient temperature is set at 200 degrees for about 20 minutes. When you hear the sound of intimacy, the fish is cooked. The fragrance is all wrapped in tin foil. Make some mashed garlic, let the garlic disperse with warmth, and squeeze in a little lemonade at the same time, the taste will be stronger. Finally, add fragrant dried lemon slices for decorative design.
Select a one-and-a-half-catty bass, remove the scales and viscera of the bass, cut the bass from the back, add knife flowers, and gradually marinate: appropriate amount of salt, rice wine, water starch and white pepper, marinate the fish for 15 minutes, then cut the seasoning for later use, and fry the bass back until golden brown. Wrap the bass in tin foil and bake in an electric oven at 180℃ for 10 minutes.