Ingredients
Fish ( One ) | Green vegetables ( Several ) |
Seafood mushrooms ( a handful ) | onion ( appropriate amount ) |
Ginger ( ) | Garlic ( ) |
Steamed fish oil ( ) | Red and yellow millet pepper ( ) |
Hou Zhujiang ( ) | Perilla ( ) |
Home-style tinfoil grilled fish
1. I raise a bighead carp at home.The fish is larger.The fish body has been modified into a flower knife to make it easier to taste.The ingredients are ready: onion, ginger, garlic, purple Su, green vegetables, steamed fish oil + Hou Zhu sauce and mix well.
2.Hou Zhujiang has a strong taste, soybean paste can also be used.
3. Preheat the oven to 210° for 10 minutes.During this time, prepare the fish.There is extra tin foil on the baking sheet for easy wrapping.Green vegetables are at the bottom.
4.Use local ingredients and use perilla dipping sauce to spread evenly on both sides of the fish.
5.Sprinkle ginger, garlic, rice pepper and perilla.The fish was a bit big and couldn’t fit in the baking pan, so I hid the tail, haha.
6. Drizzle some oil, preferably lard.
7.The fish was too big to be wrapped in one tin foil, so I used two 0 ￥SiPL1KkogDX￥0 The four sides of the piece of tin foil must be upright, otherwise the soup will flow out during the baking process.Poke a few small holes on it to prevent flatulence.
8.Put it in the oven at 210°, take it out after 20 minutes, and sprinkle with a layer of chopped green onion.Put it in and bake for another 5 minutes.If there is more soup, you can open it.
9.Finally sprinkle Top with the remaining chopped green onions, pour a spoonful of hot oil, and it's done.
10. Let’s take a recent photo.
Tips
Perilla is very important, it removes the fishy smell and improves the freshness.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
