2. Seasoning: spiced powder, salt, sugar, soy sauce, soy sauce, cooking wine and peanut oil.

3. The grass carp is cleaned, and the fish head and bones are continuously separated. Cut a few small mouths on the fish, put the whole fish into a pot, evenly spread it with 2 tablespoons of allspice powder, 2 tablespoons of salt, 2 tablespoons of white sugar and 2 tablespoons of cooking wine, and marinate for 1.5 hours;

4. Put a piece of tin foil in the baking tray, brush it with oil, put the pickled fish in, brush a layer of oil on the fish, then put the onion knot made of shallots and broken ginger under the fish belly, preheat the oven at 230 degrees for 3 minutes in advance, then put the baking tray in the middle layer and bake it at 230 degrees for 20 minutes;

5. When grilled fish, diced tomatoes, diced onions, sliced potatoes, sliced lotus roots and diced celery. Then put cold water into a pot to boil, and put potato chips, lotus roots and celery into hot water to blanch 1 min and take them out for later use;

6. Take out the baking tray, sprinkle the blanched side dishes and onion rings on the fish, sprinkle a proper amount of soy sauce, color and season with soy sauce, put it in the oven, and bake at the same temperature at 230 degrees 10 minute;

7, cold oil into the pot, low heat, add two-thirds of diced tomatoes and stir fry. When the sauce appears, add 2 bowls of clear water, cover with high fire and boil, then turn to low heat 10 minute, add half a spoonful of salt to taste, add the remaining one third of diced tomatoes before taking out, and turn off the heat after stirring;

8. Take out the baking tray, clip out the onion knots and ginger under the fish belly and throw them away, then pour tomato juice on the grilled fish, and a home-cooked version of tomato-flavored grilled fish will be ready.