1. Prepare ingredients: garlic, dried pepper, ginger, pickled pepper, pepper, bean paste, soy sauce, salt, sugar, cumin powder, cooking wine and oil.

2. Wash the fish, cut flowers on both sides of the fish with a knife, and then separate the fish parts along the fish bones, so that the fish is divided into two halves and the fish backs are connected together. Wipe the fish evenly with onion, ginger, cooking wine and salt, and marinate for 10 minute.

3. Put the marinated fish in a baking tray covered with tin foil, pad with onion and ginger slices, brush with oil and soy sauce, sprinkle with Chili noodles and cumin powder, and bake in an oven preheated to 220 degrees for 20 minutes (you can take it out in the middle and brush with soy sauce and oil again).

4. Heat the oil in a wok, add garlic cloves, ginger slices, onion segments, dried red peppers, peppers and celery segments, and stir-fry until fragrant.

5. Add Pixian bean paste and stir-fry red oil, then add fresh soup or water to boil, add soy sauce, salt, sugar and chicken essence to taste, add black fungus and Pleurotus ostreatus, and cook until the end.

6. Pour the cooked side dishes and soup on the fish, bake in the oven for 5 minutes, then clean the wok and heat it. When the oil is heated to 50%, add a proper amount of dried pepper and pepper to stir fry, pour it on the grilled fish while it is hot, and decorate with coriander. Serve.