Roasted crucian carp(kao ji yu )

Roasted crucian carp

Introduction:

"I have been using air frying pan to make crucian carp in the previous period. This time, I will make an oven version of roast crucian carp and try a new oven. The capacity of air frying pan is small, the internal space is much smaller than the oven, coupled with the hot air circulation, the baking time is relatively short. And the oven space is slightly larger, and it takes more time to bake to a satisfactory quality, so we seldom use the oven to bake dishes, so as not to be impatient. "

Production steps:

Step 1: clean crucian carp by laparotomy

Step 2: cut scallion into sections, slice ginger and garlic

Step 3: pour the cooking wine into the fish and grasp well

Step 4: add the comprehensive baking material, 13 spices, salt, and grasp well

Step 5: add onion, ginger and garlic

Step 6: mix well and marinate for about 15 minutes

Step 7: after marinating, brush oil on one side of the fish

Step 8: put the oil side down into the baking tray

Step 9: after setting, continue to brush a layer of oil evenly on the surface

Step 10: Sprinkle cumin powder and put onion, ginger and garlic on the fish

Step 11: put in the oven, middle layer, heat 180 degrees, bake for 20-30 minutes

Step 12: cooked out

Step 13: serve with scallions

Materials required:

Small crucian carp: 450g

Cooking wine: 50g

Ginger: 1 small piece

Garlic: 1

Scallion: 1

Thirteen spices: 2G

Salt: 2G

Comprehensive baking material: 20g

Oil: a little

Cumin powder: right amount

Note: when baking, brush a little oil on the surface of the fish body to avoid drying the fish surface and affecting the color and appearance of the finished product. During the baking process, oil can be added many times according to the actual situation.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Kao Ji Yu