Two pieces of silver pomfret, 1/2 teaspoon of salt, 3-4 slices of ginger, half a chive, 3 drops of lemon juice, barbecue powder, 1 teaspoon of cooking wine, 1 tablespoon of chopped green onion, light soy sauce 1 tablespoon

1. Wash the fresh pomfret and remove the intestines and gills.

2. The fish body is grid-shaped on both sides for easy pickling.

3. Put the fish into a large bowl, add onions and garlic slices to remove the fishy smell.

4. Pour in the cooking wine, add a spoonful of light soy sauce, and a little salt and mix well.

5. Finally, add a little lemon juice, mix well, and marinate for more than an hour to add flavor.

6. Put the marinated pomfret into the frying basket or on a baking sheet covered with tin foil, and spread the onion and garlic slices just marinated on the fish.

7. Sprinkle a little barbecue powder seasoning on the surface. I used homemade, if you don’t have it, use cumin powder + allspice powder or black pepper powder instead.

8. Preheat the frying pan to 180 degrees, then bake for 12 minutes before serving.