[garlic spicy grilled fish] - the oven can also be used for cooking(suan xiang ma la kao yu kao xiang ye ke yi zuo cai )

[garlic spicy grilled fish] - the oven can also be used for cooking

Introduction:

"Before I get married, I like barbecue, at least twice a week. Later, I had a baby. I didn't eat it for fear of unsanitary. Until last year, I started an oven, and I also learned to cook fish. It's not afraid of tobacco poison, and it's much more hygienic than the outside. Just have enough time to do it. If you want to eat, you can try it. The taste doesn't have to be bad outside. "

Production steps:

Step 1: Ingredients: 6 strips of fresh fish, 1 garlic seasoning: cooking wine 1 tbsp blended oil 1 tbsp steamed fish drum oil 1 tbsp Japanese salad juice 2 tbsp salt right amount of pepper powder a little pepper powder a little

Step 2: pour in a spoonful of steamed fish drum oil (fish are killed in advance, so there is no step chart)

Step 3: pour in 1 tbsp cooking wine

Step 4: pour in the right amount of salt (not too much)

Step 5: pour in 1 tbsp of salad juice and marinate for 1 hour

Step 6: pluck the garlic and cut it

Step 7: spread the tin foil on the baking tray and brush the oil well

Step 8: Sprinkle half garlic slices

Step 9: put in the marinated fish and brush the salad juice (if it's not salty enough, brush a little more salt)

Step 10: Sprinkle the remaining garlic slices, preheat the oven at 200 ℃ for 10 minutes, then turn to 165 ℃ for 25 minutes

Step 11: Brush pepper powder and chili powder while it's hot (brush more if you like heavy taste)

Materials required:

Fresh fish: 6

Garlic: 1 flower

Pepper powder: a little

Chili powder: a little

Cooking wine: 1 tbsp

Steamed fish drum oil: 1 tbsp

Blend oil: 1 tbsp

Japanese salad juice: 2 tbsp

Salt: right amount

Note: Tips: * when killing fish, you should pay attention to leaving a little place near the neck to avoid bad operation at the back * turn it over when salting fish, so that it tastes more uniform. *Tin foil sub smooth surface contact with food, brush more when you brush oil, where the fish to brush. *It's Crispy to bake over low heat. I didn't even let the fish head go. Control the temperature by yourself. *The head of the fish is facing inside, the tail of the fish is easy to scorch, and it is close to the door.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: spicy

Chinese PinYin : Suan Xiang Ma La Kao Yu Kao Xiang Ye Ke Yi Zuo Cai