Teppanyaki paper grilled fish

Raw materials: two mackerel, 20 grams of shredded green onion, 20 grams of shredded ginger, 20 grams of millet peppercorns, 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 and removing head Wash and drain

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

4, the seasonings will be mixed well, the fish body to cut the product place extra put a little bit of seasoning to wipe are marinated for more than 2.5 hours

5, oven baking tray lined with tinfoil

6, tinfoil on a thin layer of oil brushed

7, the shredded ginger green onion first into the baking dish, the fish will be placed on the green onion shredded ginger

8, induction cooker set to 130 degrees, bake until one side of the molding up 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 in, quite delicious!