Cooking Steps

1. 

   Step1:The salmon section is cut into 8-10 mm blocks. The size depends on the mood at will. Try to keep the thickness of the block even. This can ensure the unity of the overall taste. Sprinkle the fish with salt, basil, black pepper (put more salt on the fish. The fish is thicker). Put the fish evenly on the bottom of the bowl. Pour in a proper amount of steamed fish soy sauce. It's better if the fish is less than half of the fish. Seal the plastic film and refrigerate for one hour. During the period, take it out and turn over every 15 minutes to help the fish taste more evenly.

2. 

   Step2:Lay tin paper on the baking tray. Evenly code the onion slices on the bottom layer (the bottom of the onion can remove the smell, but prevent the fish from sticking to the bottom or becoming too salty when soaking in the juice). Spread the marinated fish pieces on the top. Pay attention that there should be no adhesion between the fish pieces.

3. 

   Step3:After preheating the oven, place it in the middle layer, and bake it for five minutes under 150 degrees (this step is to fully heat the bottom fish and onion. If the upper and lower heat cannot be adjusted separately, you can cover the top with a layer of tin paper or add another baking tray.)

4. 

   Step4:Bake the lemon at the same time. Wash the lemon. Take two sticks and cut them into pieces. Set aside. Cut half of the lemon into four pieces. At the end of five minutes, take out the baking pan. Squeeze a quarter of the lemon juice on the fish. Try to make it as even as possible. Sprinkle some lemon chips and basil leaves. Then put it in the oven and bake it at 150 ℃ for 10 minute

5. 

   Step5:The plate is heated in advance (the fish will smell fishy when it is cold). After the fish is served, add some basil, lemon chips and lemon cubes to the side of the plate. The entrance is warm fish flavor. After chewing, the lemon fragrance slowly emerges. It is suggested that the lemon juice should not be squeezed after it is put out of the oven. Too strong flavor will cover up the salmon itself. Haveaniceda