1. Prepare all the ingredients
2. Remove the scales, gills and internal organs of the fish, rinse with water and drain the water
3. Marinate with salt, ginger, chili rings and cooking wine for 1 hour
4. Place it on a baking tray lined with tin foil, select the grill mode and run at 230 degrees Celsius for 30 minutes
Tips:1. The internal organs of Japanese food are not removed, and those who don’t mind can be eaten together.
2. If you like lemon, you can squeeze the juice after baking (personally think that only the aroma of lemon has little effect on the taste)
