[Ingredients] Live fish Flammulina velutipes, green bamboo shoots and celery cauliflower.

[Accessories] Oil, salt, ginger, onion, garlic chafing dish base, lanterns, chili cooking wine.

[Practice] Shred onion and ginger.

2. After the crucian carp is washed, mix it with shredded ginger and onion and cooking wine to remove the fishy smell.

3. Cut celery into sections, cut green bamboo shoots into strips, break cauliflower into small pieces, remove the head of Flammulina velutipes, and chop garlic.

4. Put the fish in the cake plate.

5. Cook the oil in the pot. When it is 50% hot, put the chafing dish bottom material into the pot and fry until both sides are golden and slightly burnt. Take it out.

6 mix garlic and pepper and stir-fry until fragrant.

7 Add the right amount of water and simmer on low heat. So the juice of grilled fish is ready.

8. Put the vegetables that need to be bottomed under the baking tray, such as green bamboo shoots, Flammulina velutipes and cauliflower, and put the fish fried in a frying pan on the vegetables.

9. Drizzle the prepared juice and bake in the oven for about five minutes.