2. Pickle with brandy and appropriate lemon juice for 15min, then, coat the white pepper powder, black pepper sauce and salt in the front and back, wipe a little olive oil, and package with the preservative film and pickle for 10min.
3.Brush a layer of molten butter on the pickled silver cod.
4.Preheat the oven at 180℃, brush a layer of olive oil on the baking tray, put in the silver cod, and bake the front and back for about 5min.
5.Place in the tray after blanching the asparagus, and disk up the silver cod.
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