Methods/steps

Step by step reading

A grass carp weighing 2 kg, killed, cut in half from the back of the fish to keep the belly intact.

Make a few cuts on the fish, don't make them too deep, or the fish will easily get out of shape.

Then wipe it evenly with salt and cooking wine, and then stuff some ginger into the fish belly.

It usually takes four or five hours to plate, wrap with plastic wrap and marinate in the refrigerator.

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Spread a layer of aluminum foil paper on the baking tray, brush it with cooking oil, then take out the pickled fish and brush it with oil on both sides. In addition, you can brush some Pixian bean paste or Laoganma lobster sauce on the fish according to your personal taste.

3/3

Preheat the oven at 230 degrees for 5 minutes. Then put the fish in the lower layer of the oven, close to the electric heating wire below, so as to maximize the use of heat energy and bake it at 230 degrees for 20 minutes.

After 20 minutes, take out the baking tray, brush some cooking oil on the fish, put it in the upper layer of the oven, near the upper heating wire, and bake at 230 degrees for 10 minute, so that the fish skin is more crispy and delicious.