Applications: 2 tablespoons minced ginger, 3 tablespoons cornstarch, 1 tablespoon pepper, 1 tablespoon cooking wine

Seasoning: 2 tablespoons oyster sauce, 2 tablespoons sugar, 2 tablespoons cooking wine, 1 teaspoon salt, 2 tablespoons tomato sauce or tomato salsa

Production Methods:

1, clean the inner part of the fish, lightly slash the upper and lower surfaces with a few cuts each, wipe with salt and white pepper, and drizzle with 1 tablespoon After the fish is marinated, pat a layer of dry starch on both sides of the fish.

2. Line a baking sheet with tinfoil and grease the sheet with oil.

3: Place the fish on the tinfoil-lined baking sheet and coat the top of the fish with another thin layer of oil.

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

5, 2 tablespoons of minced ginger, oyster sauce, tomato salsa, sugar and 1 tablespoon of cooking wine to make a bowl of flavored sauce; take more tinfoil and double fold it so that you can still wrap the whole fish in it.

6, put the baked fish with the original layer of tinfoil on the new folded tinfoil, and pour the seasoning sauce into it.

7, carefully wrap the tinfoil tightly, especially the four sides, be sure to roll and close well, so as not to let the juice out, and then put the fish back into the oven at 160 degrees baking for about 20 minutes, turn off the oven power, let the tinfoil wrapped fish in the oven to cool down naturally until the tinfoil is not hot and then take out, so that the fish can be more flavorful.

8, the fish with the tinfoil together on the table, eat when tearing the tinfoil, sprinkle a little parsley, the flavor will be better.