Teppanyaki paper grilled fish

Raw materials: mackerel two, 20 grams of shredded green onion, 20 grams of ginger, 20 grams of millet pepper, 10 grams of sugar, 15 grams of soy sauce, 10 grams of pepper, 20 grams of cooking wine, 5 grams of salt

Teppanyaki paper grilled fish practice

1, mackerel two

2, gutting the head to clean and drain

3, the fish with shredded onions, ginger, peppers, sugar, soy sauce, pepper, wine, salt

3, the fish put on the shredded green onion, ginger, millet pepper, sugar, soy sauce, pepper, cooking wine, salt

4, the seasoning mix, fish body cut pints in extra put a little more seasoning wipe are marinated for more than 2.5 hours

5, oven baking tray covered with tinfoil

6, tinfoil brushed with a thin layer of oil

7, shredded ginger and green onion first into the baking tray, put fish Put on the shredded green onion and ginger

8, induction cooker set to 130 degrees, bake until one side of the molding when up to turn over and bake a little more.

9, baked to both sides of the molding brush on the Korean barbecue sauce continue to turn over and continue to bake until out of the charred flavor

Electromagnetic oven temperature should not be too high, to prevent the fire inside the fish is not cooked on the outside but the phenomenon of scorched phenomenon occurs, a small fire slowly baked

Small fire slowly baked through the flavor of the whole soaked, quite tasty!