Microwave oven---lemon saury

Overview

I went to Zhoushan this year and ate the grilled saury in a restaurant, and my family fell in love with it. For foodies, the pursuit of delicious food will never stop. . . . . So I looked for ingredients and recipes online, and tried to make it myself. It’s the lemon-salt version, which tastes very light. Practice has proven that if you like something heavy, you can apply a lot of soy sauce, ha! I didn’t buy an oven, so I used a microwave instead. I believe the difference is only in the color depth and burntness! Okay, please look down. . . . .

Tags

• hot dishes
• ginger
• lemon
• wine
• pepper
• salt
• saury

Ingredients

Steps

1. 1 Open the belly of the saury, remove its internal organs and wash it thoroughly. Cut in half or not, depending on your preference.

   

2. 2 Introducing two essential ingredients: half a lemon and black pepper

   

3. 3 Use a knife to score patterns on the fish body, rub salt and black pepper evenly on the fish body with your hands (smear a layer on both the inside and outside), squeeze out ginger water, wine, and lemon juice and drip on it. Mask for 20~30 minutes.

   

4. 4 Use a knife to score patterns on the fish body, rub salt and black pepper evenly on the fish body with your hands (smear a layer on the inside and outside), squeeze out ginger water, wine, and lemon juice and drip on

   

5. 5 Prepare cooking oil and brushes, and lemons too!

   

6. 6 Brush one side of the fish with oil, starting with a little on the grill.

   

7. 7 Bake it in the microwave for 10 minutes using the light wave combination, then turn it over, brush it with some oil and bake it for another 10 minutes. Squeeze some lemon juice in the middle and it's OK!

   

8. 8 Because my finished picture was accidentally deleted, I found one that looks similar. I’m very sorry. . . Just take a look