Method:BBQ





Raw material

Big end yellow (length of body about 10 centimeters, pulp is delicate, does not have mixed thorn, has thin scale) 20 (heavy approximately 1000 grams), onion 100 grams, coriander 30 grams.


Seasoning

XO sauce 100 grams, Lijinji fragrant hot sauce 50 grams.



Manufacture

1st, after big end of yellow cleaning, controls the water, blows after the scale only, cuts up the chest and abdominal cavities from the abdomen, takes out the internal organs, finally fish head, fish tail elimination.
2nd, after onion cleaning, strips the cover, slivers the length 6 centimeters filaments; After the coriander goes to the leaf, cuts again the stem grows 3 centimeters sections spare.
3rd, processes the big end yellow soaks 30 minutes the Lijinji fragrant hot sauce salt later gets up with the skewer substring spare; The onion silk, the coriander section put in roast in the plate to place something under a base, after will string together the good big end yellow to place on the onion silk to rub 30 gram XO sauces, puts in 120¡æ in the oven to roast 3 minutes, takes out roasts the plate, on yellow brushes 30 gram XO sauces again in the big end, puts in again roasts in the plate to enter the oven to roast 3 minutes, brushes two time XO sauces again after this method then draws a charge.


Characteristic

Big end of yellow pulp fragrant spicy, flavor rich fragrance.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.