Prepare the ingredients. Take scallion and ginger, cut them into thin threads, spread them in the belly of the fish, then take a few cloves of garlic, pat them and sprinkle them in. Take a little salt and rub the fish body over to make the salt even and penetrate into the texture. Take an appropriate amount of cooking wine and drizzle it over the fish body to remove the fishy smell and increase the fragrance.

Place the fish in a baking pan, and spread the bottom of the pan with tinfoil to prevent the fish from sticking. Slice the lemon and cover the fish body. The aroma will penetrate the fish and add a unique flavor. Preheat the oven to a suitable temperature, about 200 degrees. Place the fish plate in the oven and bake for about 20 minutes. Pay attention to the color of the fish during this period. When the fish body turns golden and the aroma escapes, it is moderate.

When it is done, take out the baking pan and move the fish to the plate. Sprinkle a little chopped cilantro to add color and fragrance. This method of burning the bass is so delicious and good, and the food is evocative.