1. Cut the cleaned bass three times on each side, then marinate it with salt and cooking wine for a while, and pat some dried starch on the bass after taking it out;

2. Fry the perch in a 50% hot oil pan until golden brown on both sides;

3. Add onion, ginger, garlic, bean paste, celery powder, diced red pepper, cooking wine, sugar and appropriate amount of water into the oil pan, then add perch and cook for 5-6 minutes;

4. Preheat the oven to 200 degrees, put the ingredients into the bass and oil pan in the middle of the tin foil, then wrap them in the tin foil and put them in the oven, and take them out after 5 minutes.