1. Ingredients:

1 bass, 3 or 4 shallots, 1 small piece of ginger, 1 teaspoon of cooking wine, 2 teaspoons of salt and a little black pepper.

2. Practice:

(1) Prepare ingredients.

(2) After washing the perch, add cooking wine.

(3) Sprinkle some salt on both sides of the fish, rub it evenly with your hands, and leave it for about 3 minutes to make it tasty.

(4) Slice the ginger, and put the shallots into the belly of the pickled fish.

(5) Tear a piece of tin foil large enough to completely wrap the fish, and brush it with a thin layer of oil (generally edible oil or olive oil) to prevent the fish skin from sticking.

(6) Brush the fish with a thin layer of oil.

(7) Sprinkle with black pepper.

(8) put thyme (if you don't like it, you can ignore it).

(9) Wrap it with tin foil, and the sealing place should be pinched tightly.

(1) The oven is 17 degrees, depending on the size of the fish, about 2_3 minutes.

(11) When taking out and opening the tin foil, be careful to burn it.