Grilled Fish
1.
Prepare the ingredients, remove the gills and clean the entrails of Jinchang fish.
2.
Make a knife every two centimeters on the back of Jinchangyu to make it easier to taste, and apply salt for 30 minutes.
3.
Cut the chestnuts into small cuts.
4.
After the fish is marinated, squeeze in lemon juice and coat the fish with barbecue ingredients. Line the baking tray with tin foil and put the fish in.
5.
Turn on the oven and heat up and down to 220 degrees without preheating.
6.
Put it in the middle of the oven, put the chestnuts together, and brush the fish and chestnuts with oil several times in the middle. Bake for about 28 minutes.
7.
In the meantime, cut out a few onion rings for decoration, and cut the rest into small pieces. Add Pixian bean paste to water and mix thoroughly.
8.
Turn the oil in the pot on a small fire.
9.
Heat 70% of the oil, add the scallions and sauté until fragrant.
10.
Add the mixed bean sauce.
11.
When the soup thickens, turn off the heat and transfer it to another baking dish.
12.
Slice the lemon and cut the green and red pepper into circles.
13.
Put the fish and vegetables in the spring onion baking tray, continue to put in the oven, and bake for about 10 minutes.
14.
Let's eat.
15.
When eating, just turn the sauce over to the fish body.
16.
Finished picture
Tips:
1. The oven is different, the temperature and baking time are adjusted according to your own oven.
2. The amount of salt is added according to your own taste.
3. Turn the sauce over the fish body when eating.
