1. Clean the fish cavity, lightly scratch the upper and lower surfaces, smear salt and white pepper, pour in 1 spoon cooking wine and marinate for about 30 minutes. After the fish is salted, pat a layer of dry starch on both sides of the fish.

2. Spread a layer of tin foil on the baking tray, and put a layer of oil on the tin foil.

3. Put the fish on a baking tray covered with tin foil and coat the fish with a thin layer of oil.

4. Preheat the oven to 170 degrees, and bake the fish in the middle of the middle oven for about 10- 15 minutes or until the skin of the fish is slightly crispy.

5.2 tablespoons of Jiang Mo, oyster sauce, tomato sauce, sugar and 1 tablespoon of cooking wine are mixed into a bowl of sauce; Take more tin foil, and you can still wrap the whole fish after double folding.

6. Put the grilled fish on the newly folded tin foil with the original layer of tin foil and pour the sauce.

7. Carefully wrap the tin foil tightly, especially on the four sides, and don't let the juice stay inside. Then put the fish back in the oven and bake at 160 degrees for about 20 minutes, then turn off the power of the oven and let the fish wrapped in tin foil cool naturally in the oven until the tin foil is not hot, and then take it out, so that the fish can taste better.

8. Serve the fish with tin foil, tear the tin foil when eating, and sprinkle a little parsley, which will taste better.