Cooking Steps

1. 

   Step1:Cut the fish from the back. Don't cut it. Wash i

2. 

   Step2:Apply cooking wine, soy sauce, ginger and onion on the inside of the fish.

3. 

   Step3:The same procedure is applied to the front of the fish. Marinate the fish for half an hour to 40 minutes.

4. 

   Step4:During pickling, I prepared bean skin, konjac silk, Flammulina mushroom, parsley and lotus root.

5. 

   Step5:After marinating, put the fish in the baking tray. Put onion slices under the baking tray. Brush edible oil on the front and back of the fish

6. 

   Step6:Put it in the oven. Heat the upper and lower tubes. Bake at 220 ℃ for 20 minutes.

7. 

   Step7:With ten minutes left in the oven, start to stir fry. Stir fry the onion, ginger and garlic to make the flavor. Add one spoon of Douchi and two spoons of Pixian Douban sauce.

8. 

   Step8:Put in the konjac, oil bean skin and lotus root and continue to stir fry.

9. 

   Step9:At last, add parsley. Avoid coming out of the pot. Parsley is not green.

10. 

    Step10:Stir fry until medium rare. Add two small bowls of water. Cook for five minutes.

11. 

    Step11:It's time to grill the fish. Take out the grilled fis

12. 

    Step12:Spread the fried food and soup onto the grilled fish. Pour in the fried soup.

13. 

    Step13:Keep in the oven. Bake at 200 ℃ for eight to ten minute

14. 

    Step14:Sprinkle with celery leaves. It's delicious to the mouth.