First, the bass is cleaned and tiled after being bought.
Second, cut a few knives on the fish and marinate it with cooking wine, salt and white pepper for half an hour.
Third, drain the water after pickling and blot it with kitchen paper. Fourth, take a piece of tin foil and brush it with oil.
Oil is also coated on fish.
6. Put the fish skin on the tin foil.
7. Cover it with a piece of tin foil.
8. Fold all the edges inward and punch holes in the tin foil with toothpicks.
9. Bake in a charcoal pile 15 minutes or so.
Ten, half an onion diced.
Eleven, green pepper cut into small pieces.
Twelve, hot pot cold oil, add 2 tablespoons Pixian bean paste and stir-fry red oil.
Thirteen, add ginger and garlic and stir-fry for fragrance.
14. Add minced onion and stir well.
Fifteen, add the right amount of water. After boiling, add soy sauce, salt and other seasonings.
Sixteen, after boiling, add Flammulina velutipes, lotus root and bean skin silk.
17. Cook over medium heat for about 5 minutes, and add the roasted bass.
18. Cook on low heat for 5 minutes, then add green pepper and red pepper.
Nineteen, the last dish can be eaten.