Step 1

A freshly slaughtered grass carp.

Step 2

Prepare oyster mushrooms, soybean sprouts, and oily bean curd for side dishes.

Step 3

After cleaning the gills, scales, black film, and teeth of the grass carp, lay it flat on a cutting board, cut each one inch under the head, and slowly draw out the fishing line.

Step 4

Foil a knife on both sides.

Step 5

Put it in a baking dish, spread cooking wine, white pepper, and salt on both sides, and marinate for 30 minutes.

Step 6

Pour out the marinated juice and brush both sides with a layer of oil.

Step 7

Put it into the preheated oven, heat up and down at 220 degrees, and bake for 30 minutes.

Step 8

Prepare the side dishes while grilling the fish. Wash oyster mushrooms, soybean sprouts, and oily soybean hulls and drain.

Step 9

Celery, chives, coriander, choose to wash.

Step 10

Garlic, ginger, dried chili, bean paste, black tempeh, all processed well.

Step 11

Fill the wok with cooking oil, ginger, garlic, sauce, and half of Chinese pepper.

Step 12

Stir-fry the red oil over low heat.

Step 13

Add oyster mushrooms and oily soybean skin.

Step 14

Stir-fry slightly and add the spicy fragrant pot ingredients.

Step 15

Add appropriate amount of water after stir-frying.

Step 16

After the fire is boiled, add refined salt.

Step 17

Season with chicken powder.

Step 18

Add soybean sprouts.

Step 19

Add celery, white onion and coriander root.

Step 20

Fry the fire. Sauce and side dishes are fried well.

Step 21

Take out the grill pan of the grilled fish and pour out the juice from the grill.

Step 22

Pour all the dishes and sauces in the wok into the baking pan.

Step 23

Sprinkle the leaves of celery, then put them in the oven and bake for 10 minutes.

Step 24

Pour edible oil into the pot, add the peppercorns, and fry them until fragrant.

Step 25

Take out the grilled fish, sprinkle with coriander, and pour in hot oil at the end, you can enjoy it beautifully.