2. Cut a flower knife before and after the fish. It's easy to taste when pickled.
3. Prepare onions and ginger.
4. Put the scallion and shredded ginger into the belly of the bass.
5. Then put some cooking wine and salt on the fish and marinate for 2 hours.
6. Dry the fish again.
7. Heat a proper amount of cooking oil in a wok, add perch and fry until both sides are slightly yellow, and then take out the pan.
8. Peel and slice a potato and put it in a pot to dry until it is golden on both sides.
9. spread the baking tray with tin foil and put fish and chips in the middle.
10. Then prepare: 2 tablespoons of bean paste, garlic hot sauce, half onion, 2 red peppers, 4 green garlic, 3 celery stalks and 2 coriander.
1 1. Cut all the materials and prepare a little pepper.
12. Add a little cooking oil to the wok, add pepper and stir-fry to cool the oil.
13. Add bean paste and garlic hot sauce and stir-fry red oil, then add vegetables and stir-fry.
14. Add a proper amount of water, add10ml soy sauce and10ml soy sauce.
15. Add some sugar and bring to a boil.
16. Then pour the soup and vegetables on the fish and chips, and then put the shredded red pepper, parsley and garlic on the fish.
17. Cut another piece of tin foil and wrap the fish so that the soup won't dry and the baked fish will be tender.
18. After preheating the upper and lower tubes of the oven by 2 10 degrees in advance, put them in a baking tray and bake for 25 minutes.