1. After thoroughly cleaning the fish, cut it whole or cut it from the abdomen. I use scissors to cut off the big thorn side at the back, so that the fish is a big piece and connected with the back.

2. Pickled fish: Turn the fish upside down, cut several knives obliquely on the back, coat the whole fish with cooking wine, salt and pepper, and marinate it in a container filled with ginger slices and onion segments for 30 minutes.

3. Pour the oil into the pot and heat it with high fire. Add Zanthoxylum bungeanum, dried capsicum and aniseed, fry until it is burnt red, and filter after frying, leaving only the fried oil.

4. Spread tarpaulin or tin foil on the baking tray, put ginger slices and onion segments, put pickled fish, brush fried oil and soy sauce on the fish, sprinkle cumin powder, put some ginger slices and onion segments, and bake in the oven at 200 degrees for 20 minutes.

5. Pour the oil into the pot, and add onion, Jiang Mo, garlic cloves, dried chili segments, pepper, Pixian bean paste and lobster sauce.

After the fragrance comes out, add the side dishes: potatoes, mushrooms, mushrooms, bean sprouts, celery, red peppers, onions, a little water and soy sauce for a while.

6. Take out the fish after baking for 20 minutes, pour the fried side dishes into the baking tray and continue baking for 5 minutes.

Sprinkle coriander when eating.