Accessories: 2 tablespoons of soy sauce, 0 tablespoon of 65438+ oyster sauce, 2g of salt, 3g of sugar and 5g of oil.
Steps:
1, chop onion, garlic and ginger, not too fine, and wash the epidermis with cherry tomatoes and lemons.
2. Cut the lemon into several pieces for use.
3. Peel the remaining lemons, take the meat and squeeze out the lemon juice.
4. Slice the onion, ginger and garlic, and put half into the lemon juice.
5. Pour an appropriate amount of cooking oil into the pot, add the other half of onion, ginger and garlic into the oil, stir-fry until golden brown, and the fragrance floats out.
6. Stir the soy sauce, oyster sauce, salt and sugar together, pour into the oil pan and stir fry.
7. Stir-fried onions, ginger and garlic are served.
8. Put the fried onion, ginger and garlic into the bowl of lemon onion, ginger and garlic. Stir well and set aside. People who eat spicy food can add some millet pepper or pepper.
9. Remove the scales from the fresh bass, boil a small pot of water in the pot, and after the water is boiled, put it in a boiling water pot for two minutes and quickly remove it. If you want fishy smell, you can quickly and effectively remove fishy smell by this method.
10, prepare a piece of tin foil to surround it to prevent the soup from overflowing.
1 1. The processed bass is laid flat on the tin foil.
12. Brush the prepared seasoning juice on the fish, and pay attention to brush it in the fish's stomach, so that it is more delicious. All the remaining debris is evenly piled on the fish.
13. Spread slices of lemon and cherry tomatoes on the perch.
After preheating at 14 and 180 degrees, roast at 180 degrees for 30 minutes, and turn on the circulating air, which will make the grilled fish heated more evenly. After the roasting process, take out the grilled fish. Sprinkle with leek leaves or onion foam, and the Thai lemon grilled fish is ready.
15, finished product