1. Cut the crucian carp along the back and wash; remove garlic, chop finely, chop ginger, and cut dried chili into sections; spread salt on the front and back of the fish, and then add all the auxiliary materials to the belly of the fish, as shown in the picture, plus raw Pumping and bees
2. Put vegetable oil on the tin foil, roll the fish upside down on top of the oil to prevent sticking when roasting, or you don’t need to put it on
3. Wrap the fish in tin foil, put it in the refrigerator, and marinate for 5 hours
4. Take it out and put it in the oven. Heat up and down at 180 degrees for 30 minutes. Open it and sprinkle the chives on it when you eat. The fragrance is tangy
