1. Drain pomfret, cut into horizontal strips, add yellow wine, Jiang Mo, salt, soy sauce and a little barbecue seasoning for pickling.

2. Preheat the oven to 2 10 degrees. Put tin foil on the baking tray, put two gourds on it, then put the fish on it and wrap it in tin foil. Bake 15 minutes.

3. Take out, pour out the roast juice, dip a lot of barbecue seasoning, turn the fish over and roast for 10 minutes. Tip: I like the rich flavor, and then put more seasoning. When the fish is half baked, be careful that it will scatter.