1 perch, 2 lotus roots, 2 garlic seedlings, 1 coriander, 1 celery, half onion, 5 slices of ginger, 1 star anise, 6 fennel seeds, 6 dried peppers, 1 teaspoon pepper,/kloc-

1. Cut the perch and slice the onion obliquely. Slice ginger. Cut garlic sprouts, celery and coriander into pieces.

2. Heat the pan, put the oil in, and fry the bass skin with medium heat.

3. Slice the lotus root and cook it. Lay the lotus root flat on the bottom and put the fried fish on it.

4. Put onion, ginger, garlic sprout, coriander, celery, Pixian bean paste, dried pepper, star anise and fennel in the pan for frying fish, and stir-fry with soy sauce, cooking wine, sugar and salt.

5. Pour the fried seasoning juice into a container, spread it around the fish, put it in an oven at 200 degrees 10- 15 minutes, and sprinkle with the reserved coriander leaves.