#aca烤明星大赛#～cumin Grilled Horse Bu

Name: #aca烤明星大赛#～cumin Grilled Horse Bu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Horsefish; A shallot; piece ginger; Some salt; Some Cooking Wine; a little Soy sauce; a little pepper; a little Cumin powder; Some Peanut oil; a little Chili powder

by salila82

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The mackerel is delicate and plump, but has many small spines, so it is not suitable for braising or braising in sauce. The most common way is to eat it grilled, fried or fried. I tried to fry it with fresh mackerel, and season it with salt and pepper. The fried fish is tender and delicious. The only drawback is that there are too many fish bones, which makes it hard to eat. The grilled horse-step fish is much easier to eat, and the small thorns are grilled slightly brown and chewed and eaten directly. "

#aca烤明星大赛#～cumin Grilled Horse Bu

1. After taking out the horse carp from the refrigerator, it is thawed, the belly is cut longitudinally from the excretion, the internal organs are taken out, and the black film is removed.

2. Place the cut belly down and slap the fish flat with a kitchen knife.

3. Turn it over and remove the big thorn in the middle. The stab came out with a gentle pull.

4. Sprinkle salt on both sides.

5. Put the cooking wine, light soy sauce, ginger and green onions and marinate for 20 minutes.

6. Remove the green onion and ginger, and spread a thin layer of peanut oil on both sides of the fish.

7. Preheat the oven and bake at 230 degrees for eight minutes. Remove the fish and brush the surface with a layer of soy sauce.

8. Sprinkle with chili powder, pepper and cumin powder.

9. Continue to bake for about 3-5 minutes. If your fish is small, you should shorten the roasting time to prevent the moisture from drying out and the fish's flesh becoming hard.

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