1, rinse the fish with water and dry it with kitchen paper, then cut off the tail and fins and marinate it with cooking wine and a little salt for about 10 minutes.

2. Drain the marinated fish and rub oil and a little cumin powder all over the fish. (Lay out the tinfoil and grease the paper as well, then place the fish on the tinfoil. Grease another piece of tinfoil and place it over the fish, then fold the tinfoil on all sides.

3. Heat a pan, put a little oil on it, put the wrapped fish on the pan, and start grilling the fish, grill it on low heat for about 15-18 minutes, then turn the fish over and grill it for about 12 minutes.

4, in the roast fish at the same time the green and red colored peppers and cucumber diced, half of the onion cut into small dices half shredded, cilantro and parsley cut into sections, garlic, green onions, ginger, small chili pepper cut and spare.

5, another pot, the pot is hot pour oil, put a little bean paste fried flavor, and then put pepper, pepper, chili, ginger, onion, garlic, onion, salt, monosodium glutamate, sugar.

6, put the boiling water blanched veggies, into the pan. Then put the baked fish on the veggies, and then put small peppers, diced cucumber, parsley segments and cilantro on the fish, then pour all the boiled soup into the pan over medium-low heat and cook for about four minutes, and then sprinkle fried peanuts and scallions incense off the fire, eat the side dishes with chopsticks pushed to the sides.