Material preparation: one grass carp, a little salt, half a bag of chafing dish, one onion, one ginger, one celery, several cloves of garlic, one spoon of soy sauce, one spoon of lotus root, one white pepper 1 teaspoon, one Flammulina velutipes, one potato, one scallion parsley 10g (according to personal taste) and yuba.
1, a grass carp, head and tail.
2. Cut from the middle, but don't cut through.
3. Sprinkle with white pepper and wipe well.
4, a spoonful of cooking wine, a spoonful of salt evenly.
5. Add ginger slices and marinate for 20 minutes.
6. The side dishes are ready.
7. Wipe the oil in the pot with ginger to prevent adhesion.
8. Fried fish.
9. Spread the onion on the tin foil and put the fried fish on it. Because this is my first time, I fry fish. This is half of the fish.
10, preheat the oven to 220 degrees and bake for 15 minutes.
1 1, now make juice, put oil in the pot, stir fry onion, ginger and garlic.
12, add chafing dish seasoning and stir-fry until fragrant, add appropriate amount of water, and season with a spoonful of salt and oyster sauce.
13, the bottom of the pot is covered with side dishes.
14, put the grilled fish on it and pour the freshly made juice on it.
15, spread coriander, heat with electric cooker and cook for a while.