There is no standard process for this recipe. It is purely intuitive to do your point and open the map. It will be more complete! It’s a simpler taste, and the mustard must be better.
After the spring fish is washed, use kitchen paper to absorb moisture.
Brush the oil on both sides. Place it on the Japanese iron grill. Sprinkle the Shanghai salt and black pepper and mash it.
Bake to a single-sided brown, then turn over and continue to sprinkle sea salt and black pepper and smashed because the firepower in the middle of the gas stove is so fierce, so pay attention to the two sides may not be how to bake to the side of the grill to concentrate on the sides of the two sides of the oil to be brushed in place I flipped it with a silicone clip so it didn't break.
This color is almost the same