【tin Foil Plaice Head】
1.
The head of the plaice I bought is a bit big, so I cut it in half and grill the other half next time.
2.
Add green onion, ginger and garlic (add more garlic, and then don’t chop it too much, because garlic is also delicious!), dried chili, oyster sauce, seafood soy sauce, steamed fish soy sauce, salt, and pepper powder, mix well, and place Taste it in 30 minutes.
3.
I used a thicker food bag to pour the fish heads and all the seasonings into it, because it has good wrapping properties, can taste faster, and turn it over.
4.
Put the marinated fish head into the baking tray, and pour all the seasonings and sauces in it, and then wrap the tin foil, it is best to seal the mouth and keep it sealed.
5.
In line with the principle of not wasting resources, potatoes are baked at the lower level. Am I very clever 😄?
6.
Out of the oven! Remove the upper part of the tin foil, I cut it directly on the plate, hehe!
Tips:
When the plaice is raw, the fishy smell is very strong, and the time for this method of marinating must be in place before the fishy smell can be removed. When baking, the foil should also be wrapped as tightly as possible and baked in a sealed state.
