condiments

Wuchang fish 1 strip

Ginger amount

condiments

Cooking wine

2 tablespoons

Salted juice

1?o'clock

chilli powder

Half spoon

cumin powder

Half spoon

Chinese prickly ash powder

Half spoon

salt

1 spoon

edible oil

Proper amount

Practice of roasting Wuchang fish

1.

Wash Wuchang fish, remove internal organs and black membrane of fish abdomen.

2.

Double-sided knife, marinate with cooking wine, ginger slices and umami juice for half an hour. Turn the fish over several times to make each side delicious.

3.

Spread tin foil, brush oil on both sides of the fish, be sure to brush more, otherwise the fish skin will all stick to the tin foil, and the fish skin of grilled fish is the best. So when the oil penetrates into the fish, you can brush it with another layer.

4.

Wrap the fish completely in tin foil and put it on a baking tray covered with oil paper (or tin foil). Be sure to apply something, or the juice left after high temperature carbonization will be too difficult to wash off. Believe me, you really didn't try to clean it. Preheat the oven to 200 degrees and bake for 20 minutes.

5.

Take this time, let's make seasoning for the fish. I am a dried pepper crushed by a cooking machine. I like slightly thicker pepper noodles, mixed with pepper powder (just before I made carrot rolls, I made a lot of salt and pepper, and used it this time) and cumin powder. See the dosage by yourself, as shown in the figure. I like cumin, so I put more cumin powder.

6.

After 20 minutes, take out and open the tin foil, brush the oil again, then sprinkle the seasoning, turn it over and wipe it, wrap it in tin foil and bake it for 10 minute.

7.

10 minutes. Turn the fish over when it's ready and continue to roast 10 minutes. A fish takes 40 minutes anyway, which is too short to be ripe.

8.

From a nutritional point of view, grilled fish must be accompanied by a la carte, such as cold dishes or vegetarian dishes. I cooked some bean sprouts in hot water. When the fish is cooked, I open the tin foil and spread the bean sprouts beside the fish. I'll open the tin foil at this moment, and let's bake for another 5 minutes. The purpose is to make the fish skin crisp and delicious than wet.

9.

A whole one. I'll handle it alone. This method is simple and delicious. You can also try!