"It's been a while since I last made salt-coated grapefruit-flavored perch. Suddenly, when I saw the beautiful black-cheeked fish, I wanted to eat the whole fish roasted with salt again. Roasting with salt, like beggar chicken, is to roast the whole fish in a salt layer. In fact, the taste is very light, which keeps the original fish delicious. Again, I dare not say that the method of salt roasting is better than steaming, but it is absolutely equal. This time, the process of shochu was added. Pour the wine on the baked salt layer and light it with a flamethrower. Burn alcohol, leaving the fragrance of wine. Scrape the fish beautifully, add baked potatoes and a vegetable, and it becomes absolutely delicious. Be sure to use fish with skin. The fish skin blocks the salt, and the fish is still very light, and the salinity is very suitable. But fish skin can't be eaten. "

condiment

Onion (half) mullet (400g each)

condiment

Ginger (2-3 slices), water (30ml), thyme (proper amount), protein (3 slices), fresh rosemary (2 slices), and crude salt (about 1.2kg).

kitchenware

other

one

Fish: Wash the treated black-cheeked fish. Chop onion, garlic and ginger.

2

Fill the fish with onions, ginger and rosemary.

three

Pour the raw salt into the basin. Mix egg white and water evenly.

four

Take a baking tray of the right size. Spread a layer of salt with a thickness greater than 1cm on the bottom and compact. Then add the fish.

five

Sprinkle some dried thyme on the fish and put a piece of rosemary.

six

Wrap the whole fish tightly with the remaining salt and press it tightly. The thickness of salt layer should exceed 1cm. Put it in a preheated oven and bake at 200 degrees for about 40 minutes until the salt layer is dry.

seven

Tomato vinegar: cut tomatoes into small pieces. Put it in a small bowl. Add olive oil and Brazilian rice vinegar.

eight

Add salt, ground fresh pepper, minced garlic and chopped parsley leaves. Add some olive oil if necessary. Stir well. Do it.

nine

Grilled fish. The salt layer is dry and slightly yellow. The salt layer is very hard.

10

Drizzle with wilmot wine. This is the only sweet wine suitable for cooking in my family. If there is sweet liquor, it is better to pour it and burn it.

1 1

Spray the salt layer of wine with a flamethrower. Don't be afraid, wermut has only about 10% alcohol content and won't catch fire. It only makes the flame of the flamethrower bigger. Burn to the surface of the salt layer and dry again.

12

Carefully loosen the salt layer with a hammer or rolling pin and take it out with a spoon. Take out the fish carefully. Then skin and bones, only fish. See: 3358home.meishichina.com/space-298117-do-blog-id-154582.html for the deboning method.

13

Put the fish on the plate with the prepared ketchup.

Tips:

This dish goes well with potatoes, especially baked potatoes, and the extra yolk is used. When the potatoes are cooked to almost powder, put oil in the pot and fry the potatoes until they are cooked. Mix egg yolk with a little cream, add salt, and pour it on potatoes to make baked potatoes. Sprinkle minced garlic, parsley leaves and freshly ground pepper on the ground and stir fry. This website will share with you the practice of roasting black-cheeked fish with salt and wine. Have you learned the steps of roasting black-faced fish with salt and wine, and the time it takes to prepare the seasoning? Through our practice, we will teach you how to roast black-cheeked fish with salt and wine. You can make the black-faced fish roasted with salt and wine nutritious and delicious. Hurry up and cook a delicious meal for you and your family. We look forward to sharing the cooking results of salt and wine roasted black-cheeked fish.