1. Squeeze out the internal organs of the small fish, wash and drain.
2. Add salt and cooking wine, mix well, and marinate for 1 hour.
3. Put the pot on the fire, brush the pot evenly with oil, and put them into the small fish stall one by one and lay it flat.
4. Slowly roast the fish on low heat until the bottom of the fish is golden brown. Turn over and roast one by one until golden on both sides.
Tips:1. Fire roasted fish is processed fish roasted with fine fire. It is not like stiff dried fish or salted salted fish. It is baked half-dry and half-moist, with yellow outside and fresh inside. This combines the freshness of live fish, the refreshing taste of dried fish and the taste of salted fish.
2. Fire-roasted fish cannot use crucian carp, carp, because there are many spines and big fish, and they don't eat their heads.
