sole * roasted Lycium barbarum miso fish with open flame * Ingredients: 2 sole, half onion, proper shredded ginger, proper amount of Lycium barbarum and 1 pinch of green sprouts (I can't translate this dish, just call it green sprouts, I don't know what kind of beans are made).

seasoning: a little salt, a proper amount of black pepper (white pepper is also acceptable), and 2 tablespoons of miso sauce (also called Japanese miso). Practice: the fish is gilled, washed, and cut twice on both sides of the fish with a knife. Rub salt and black pepper on both sides, and miso sauce. Marinate for about 15 minutes. Shred the onion and soak the wolfberry fruit. Tear two pieces of silver foil, put one piece on it, put shredded onion and shredded ginger on it, put pickled fish on it, put some shredded onion and shredded ginger on the fish, put it on the wolfberry fruit and another piece of silver foil, and wrap it together. Bake in an open flame oven for 5 minutes, turn over and bake for another 5 minutes. Turn off the fire. Put the grilled fish on the plate, uncover the upper tin foil and sprinkle some green sprouts

I use an open flame oven, and the general oven and microwave barbecue function are also possible. When turning over, please use chopsticks and the like to hold the turn over, and be careful not to burn your hands. Green sprouts can be replaced with coriander or something. Flatfish can be replaced by other fish that are not too fishy, and so can Cargill. The grilled fish wrapped in tin foil is delicious, juicy and tender, without affecting the taste at all.