The first stage ◇ Cut the back of the whole fish and cut it with a knife to shorten the cooking time and better absorb the flavor of the soup ◇ Adsorb the surface moisture, add cooking oil, cornstarch and basic seasoning, the surface is thinly powdered to create a crispy powder shell ◇ Central temperature mode, automatic detection of the production quantity equipment, the most accurate part of the thick meat at the back end of the fish head when the probe is inserted second stage ◇Put the whole fish into the roasting pot, cover the fish body to the surface with braised broth, and spread the onion, ginger and chili shredded seasoning, etc. ◇ If the wind speed is 100% for direct cooking, it is recommended to cover the baking paper to prevent the corners from being burnt. ◇ If you cook directly without covering the baking paper, you can adjust and reduce the wind speed