Cooking Steps

1. 

   Step1:Put ginger slices into the belly of cleaned pomfret and bream. Marinate with cooking wine and steamed fish and soy sauce for half an hou

2. 

   Step2:Shred ginger and onion, mix them with cooking oil and spread them on tin foil paper. Spread the fish on the onion. Cover the head and tail with onion to prevent scorching. Sprinkle with cumin powder and ginger. Drizzle with black pepper sauce. Put into the oven for barbecue. Or 200 ℃ 1520min.

3. 

   Step3:Take it out and sprinkle it with cumin. Bake it with the remaining temperatur

4. 

   Step4:When the taste of golden onion on the surface of the fish is no longer choking, it can come out of the oven. Put cumin or black pepper sauce according to your own taste.