Ingredients

2 tablespoons of barbecue ingredients for a piece of grass carp (30g) 3 tablespoons of cooking wine (45ml) 1 teaspoon of oil (5ml) 1 teaspoon of salt (5g)

Method: 1) Remove the scales and internal organs of the fish, wash it, cut it into slices and drain the water.

2) Pour the barbecue ingredients into a bowl, then pour in the cooking wine and oil and stir into a thin paste. Add the cut fish pieces and soak for 1 hour.

3) Place tin foil in a baking pan, place the soaked fish pieces on the grill and put them in the oven. Place the baking pan on the bottom layer and the grill on the middle layer. Heat the upper and lower heat at the same time (no need to preheat in advance). Bake at 240 degrees Celsius for 10 minutes. Then turn the fish pieces over and bake for 3 minutes.

Super wordy:

**Barbecue ingredients are sold in supermarkets. If you can’t buy them, you can simply mix cumin, chili, sesame, Sichuan peppercorns, and salt according to your own taste. Mix the chicken essence, etc. and crush them for use.

**The choice of fish should also be based on your own preferences. Red trout is of course the best, but not available in the market. I usually choose grass carp or tilapia.

**During the grilling process, there will be soup dripping down. In order to facilitate the cleaning of the baking pan, it is recommended that you cover it with tin foil, otherwise it will be very difficult to clean off the soup after it is charred on the baking pan.

**When grilling fish, be careful when turning it over to avoid breaking it.