Barbecued fish wrapped in tinfoil(shao kao wei xi zhi bao yu )

Barbecued fish wrapped in tinfoil

Introduction:

"In other words, the second pig sent a picture of her eating tinfoil grilled fish in a shop in Wuhan that day. At that time, she was so hungry that she looked at the picture for a long time. She was thinking about how to make the fish at her home in Hangzhou through the computer. So today, she tried it at home. It was a Bashi! This is also the first time I use the oven, the first time I try to make grilled fish. I quickly take it out to show off. Hehe, the taste is heavy. The seasoning completely covers the fish, so I can't see it's a fish. It's alive! "

Production steps:

Step 1: prepare a crucian carp, 2 chives, 1 celery, 1 garlic, 5-8 millet peppers, and a piece of ginger. The seasoning is as above

Step 2: cut both sides of crucian carp with oblique knife, add wine to remove fishiness for about 10 minutes; dice celery, garlic, spicy millet and scallion; shred ginger; pour all seasonings into a small bowl and mix well

Step 3: after adding wine to remove the fishy smell of crucian carp, control the dry water, and then use the bread brush to evenly brush the sauce mixed in front of the crucian carp on both sides and inside the belly

Step 4: spread out the tin foil, sprinkle half chopped chives, celery, minced garlic, spicy millet and shredded ginger evenly in the middle

Step 5: lay the crucian carp with seasoning on the tin foil, and then put the other half of chopped chives, celery, minced garlic, spicy millet and shredded ginger on the front of the crucian carp

Step 6: wrap the whole crucian carp in tin foil

Step 7: put the crucian carp wrapped in tin foil into the oven and bake at 210 ℃ for 30 minutes

Step 8: 30 minutes later, I take out the roasted crucian carp, and the fragrant barbecue flavor of the tin foil wrapped fish is completed. In the late summer and early autumn, the delicious food made in the oven makes me less suffering from the high temperature in the kitchen. Ha ha, good happy (*^__ ^*)

Materials required:

Crucian carp: one

Chives: 2

Garlic: 1

Spicy millet: 5-8

Celery: 1

Ginger: 1 yuan

Old style: 1 spoonful

Soy sauce: 2 teaspoons

Steamed fish sauce: 4 teaspoons

Salt: 1 teaspoon

Sugar: half a teaspoon

Pepper: right amount

Pepper powder: right amount

Cumin powder: 2 teaspoons

Cooking wine: 4 teaspoons

Note: the first time to use the oven is the first time to use tin foil. Unfortunately, the tin foil torn off for the first time is too small to completely wrap the crucian carp at one time. The direct result is that the seasoning juice drops on the heating tube of the oven. Fortunately, it was found in time and moved flexibly. Fold the tin foil into a square box, and then pack the tin that was not tight enough before If the paper grilled fish is put on the tin paper box, the juice will not leak at all. Ha ha!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Shao Kao Wei Xi Zhi Bao Yu