Recipe detail

Directions

√ The first stage
◇ Cut the back of the whole fish and cut it with a knife to shorten the cooking time
◇ Dry roasting in preheating mode, temperature 250°C, wind speed 90%

√ The second stage
◇ Central temperature mode, automatic detection of production time equipment
◇ Use a flat baking pan for frying and roasting the whole fish, which is non-stick and heat-conducting quickly

√ The third stage
◇ The third stage enters high-temperature dry baking, and the temperature increases by 30°C
◇ Continuous high temperature heating, the core temperature reaches above 76 °C
◇ The skin is crispy at high temperature, and the fish is tender and not dry