Delicious and tender 'Homemade Sauce Grilled Fish'

Cleaned mandarin fish, homemade pickled chili and fermented soybean beef sauce, salt, white pepper powder, chicken bouillon, yellow wine, white onion, shredded ginger, cilantro, red pepper rings, thick aluminum foil.

First, use scissors to cut off the fish fins and make incisions for water flow.

Scald the fish body with boiling water.

Scrape off the black membrane and mucus from the fish body with a knife; this will remove most of the fishy smell.

Scrape the fish clean and rinse it thoroughly with clean water, then make diagonal crosshatch cuts on the fish body.

After making fine cuts on the fish, sprinkle a little yellow wine on the fish and rub it evenly with your hands.

Sprinkle a little salt on the fish, then sprinkle pepper and chicken bouillon on the fish, and then rub and massage it with your hands repeatedly for 1 minute to let the skin absorb the flavors.

Cut some ginger into thin strips and sprinkle them on the fish to marinate and enhance the base flavor.

Shred the onion, spread more than half of the shredded onion on the aluminum foil in the baking pan, and place the fish on top of the shredded onion.

Evenly spread the homemade sauce over the fish.

After spreading the sauce, sprinkle the remaining shredded onions on the surface.

Pinch the two ends of the aluminum foil together to form a boat shape, leaving two-thirds of the top unsealed to allow steam to escape.

Set the oven temperature to 220 degrees, preheat for 5 minutes, then place the baking tray on the middle rack of the oven and bake at 220 degrees with both top and bottom heat for about 25-30 minutes.

Then take out the code disc, add a little garnish, and it’s ready to be served.