Hunan flavor: homemade baked fish
Baking fish by fire is a delicate job. You can't come in a hurry slowly. Only when the fire is up, can the baked fish be as complete as before, not stained or rotten, not scorched or withered, and a golden bowl.1. Fire baked fish is the fish processed by fine fire baking. Unlike stiff dry fish and salted fish, it is baked half dry and half wet, with yellow outside and fresh inside, which combines the freshness of live fish, the freshness of dry fish and the taste of salted fish.2. Fire baked fish can not use crucian carp, carp, because there are many thorns and big fish, there is no head to eat.
Step 1 . Squeeze the internal organs of small fish, wash and drain.
Step 2 . Add salt and cooking wine, mix well and marinate for 1 hour.
Step 3 . Put the pot on the fire, evenly moisten the pot with an oil brush, and put them one by one into a small fish stand until they are flat.
Step 4 . Bake the fish over low heat until the bottom is golden. Turn the fish upside down one by one with clean hands until both sides are golden.
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