1.
1. Fish: Make two or three cuts on the back, rub some salt and cooking wine for more than half an hour, chop the pickled cabbage soaked with ginger and pepper into the skin of the fish belly, then rub some oil on both sides of the fish, and evenly sprinkle with pepper noodles, pepper noodles, spiced powder and cumin powder (according to personal taste). Bake the fish in the oven for fifteen minutes, then turn it over and bake it for five minutes (the crucian carp I baked is smaller, and the bigger fish may need to be roasted for a while)
2.
Slice potatoes, carrots, cucumbers, pineapples and green peppers. Auricularia auricula and kelp can also be added according to personal taste.
3.
Slice ginger and garlic, slice pickled peppers, soak ginger, sauerkraut, pickles or pickled mustard tuber (pickled peppers taste like pickles, so I prefer to eat more pickles, which can be added according to my own taste), add a spoonful of Pixian bean paste to the pot and stir-fry until fragrant, then add potatoes, carrots, cucumbers, pineapples and green peppers, add two drops of vinegar and a little sugar, and stir-fry all the side dishes.
4.
Pick up the fried side dishes (not condiments) with chopsticks, spread them on the bottom of the plate, put on the grilled fish, and finally pour all the fried ingredients on the fish.
5.
To make the grilled fish more tasty, put the whole dish of fish in the microwave oven and heat it for one or two minutes. Finally sprinkle with chopped green onion and coriander. Delicious!