main ingredients: one big-mouthed fish (about 6g)

auxiliary ingredients: one lemon, an appropriate amount of chives, and an appropriate amount of green and red peppers

seasoning: 3 tablespoons of fish-brewed soy sauce, 2 tablespoons of fish sauce, 2 tablespoons of salt and 3 tablespoons of cooking wine

Practice

1. Remove the viscera of big-mouthed fish and wash it.

2. Mix lemon juice with cooking wine and salt and marinate for 1 minutes;

3. Cut shallots, diced green and red peppers and sliced lemons for later use;

4. Take a small bowl and put diced green and red peppers into the bowl, then pour in fish-fermented soy sauce and fish sauce and mix them into juice for later use;

5. Take a baking tray, spread a layer of tin foil on the baking tray, put chives and lemon slices at the bottom, and put the salted fish on the material;

6. Fill the fish belly with chives and lemon slices, and then fix the fish belly with toothpicks;

7. The fish is also covered with shallots and lemon slices;

8. Wrap the fish tightly with tin foil;

9, put in the oven;

1. Select the hot air stage, adjust the upper heating tube to 23 degrees and the lower heating tube to 23 degrees, and bake for 2 minutes;

after p>11 or 2 minutes, take it out and pour the prepared sauce on the fish.