Preparation materials: 2 crucian carp, 200g konjac, dried bean curd 100g, bean paste, onion, garlic, ginger, pickled sea pepper, celery, onion, pepper and cumin powder.

1. First cut the fish with a knife, sprinkle with salt and cooking wine, and marinate for half an hour.

2. Then put the salted fish in an oven at 230 for 20 minutes, and put it aside after roasting.

3. Then cut the needed ingredients for later use.

4. Boil the water in the pot, blanch the konjac, and remove it for later use.

5, put the right amount of oil in the pot, heat, add dried beans, fry and remove.

6. Put the prepared foil paper on the plate and put the grilled fish on it.

7. Heat oil in the pot, add aniseed, bean paste, pepper, pickled pepper and garlic, and stir fry quickly with a shovel.

8. Then put the prepared dried tofu, konjac, salt, monosodium glutamate, chicken essence, sugar and cumin powder into the pot and mix well with a shovel.

9. Stir well and pour into the baking tray to cover the fish.

10. Put the baking tray in the oven and bake with primer 220 10 minute.

1 1 and 10 minutes later, take out the baking tray, so that the grilled fish is ready.