Cooking Steps

1. 

   Step1:Dispose of the fish and hang to dry. I use the clip to hold the tail of the fish and lift it. Put a dish under it to catch the water. There's no time limit, because before cooking, use kitchen paper to absorb water. Forget to take a picture. Make it up when you have time. The kitchen is full of busy people.)

2. 

   Step2:Put a little peanut oil on the fish (olive oil is OK, too). But my family's only the first one. It's not suitable for high temperature cooking). So as not to dry the fish skin when baking.

3. 

   Step3:Put shredded ginger and scallion into the fish belly. Sprinkle pepper on the fish (depending on personal preference), and Italian flavor spices (sold in supermarkets. Bottled).

4. 

   Step4:Then fire. The second gear of Guangbo gear (the first gear of Guangbo is disinfection, the second gear of seafood and the third gear of barbecue) lasts for 4 minutes. Take out the shredded ginger and onion from the fish (don't throw them away) Turn it over. Put on the fresh onion and ginger. Then add coriander and cut a small section (larger than 1 / 4 of the whole root). In the oven, light wave for 2 minutes and then roast for 2 minutes (because it's frozen. I'm afraid it's not cooked).

5. 

   Step5:The last process. Put oil in the pot and heat it. Turn off the fire. Put coriander (chopped) and onion shreds. Sprinkle with salt. Put it on the plate to decorate (mine is messy. The key is hungry). Finally drizzle with Thai sweet and spicy sauce. It's a success.