中文介紹
材料：青花魚、檸檬汁、豉油雞汁、0急汁 做法：
青花魚剖開去內臟，洗淨拭乾，剪去中間的脊骨，兩面以適量鹽、胡椒粉、酒塗抹入味2小時以上
進烤箱烤至兩面金黃熟透取出，兩邊塗上一層燒汁和油，續烤至香酥【燒汁：1匙豉油雞汁和半匙0急汁拌勻】
英文解說
Materials: blue and white fish, lemon juice, soy sauce chicken juice, 0 urgent juice
Practices:
Mackerel cut open to internal organs, wash drying, cut the middle of the spine, two with salt, pepper, wine, tasty spread over 2 hours
Cooked into the oven Kaozhi out golden on both sides, both sides coated with a layer of sauce and oil, and continued Kaozhi crispy 【Sauce: 1 tsp soy sauce seasoning sauce and mix well】 acute Banchi 0
