[Ingredients] Perch 1 strip, 3 celery, onion 1 root, potato 1 root, carrot 1 root, 2 lotus roots and a proper amount of Flammulina velutipes.

[Practice] Wash vegetables, cut lotus roots, potatoes and carrots into thin slices; Shred onion; Cleaning Flammulina velutipes and removing roots; Cut scallion, celery and coriander into sections, or add celery leaves, and the coriander leaves are reserved for the final baking. Clean the perch, split it from the side, and drain the water on both sides with kitchen paper before frying.

2. After slicing the lotus root, put it in a pot with cold water, add some salt, cook until it is broken, remove it and drain it, then spread it evenly in a baking tray. Put green onions, ginger slices, cumin, star anise, pepper and dried Chili into a plate.

Put a little more oil in the pot than usual. After the oil is heated, add the fish, with the skin facing down, and fry until the surface is golden. Turn over and continue frying. After frying, put the fish in a baking tray, pour the onion and ginger slices in the small dish into the pot, stir-fry with the remaining oil, and then put a spoonful of Pixian bean paste in the dried Chili. If you like spicy food, you can add more and stir fry.

4. Pour in the prepared vegetables, stir-fry, stir-fry until the onion becomes transparent, and the circle around the potatoes and carrots is also a little transparent. Add a proper amount of sugar, salt and soy sauce, pour in half a bowl of water, bring to a boil, taste the vegetables by yourself, put them in a baking tray, evenly spread the oven and preheat it for 200 degrees, in the middle layer, 15 minutes, and sprinkle some coriander leaves out of the oven.