1. Clean the fresh grass carp, cut off the fins, cut both sides of the fish with a knife, and then separate the fish parts along the bones, so that the fish is divided into two halves and the fish backs are connected. Spread onion, ginger slices, 1 teaspoon (5ml) cooking wine and 1 teaspoon (5g) salt evenly on the fish, and marinate 65438.

2. Put the marinated fish in a baking tray covered with tin foil, pad with onion and ginger slices, brush with oil and soy sauce, sprinkle with pepper noodles, pepper noodles and cumin powder, and bake in an oven preheated to 220 degrees for 20 minutes (you can take it out in the middle and brush with soy sauce and oil again).

3. Cut ginger into Jiang Mo, cut garlic into chunks, wash old leaves with celery, chop bean paste and pickled pepper, peel green bamboo shoots and cut hob blocks, and peel loofah and cut hob blocks.

4. Add 50g of oil to the wok, heat it to 50%, add Jiang Mo garlic cloves and stir-fry until fragrant, and add chopped Pixian watercress, pickled pepper and lobster sauce to stir-fry until fragrant.

5. Stir-fry dried peppers and prickly ash, add fresh soup to boil, and season with soy sauce, salt, sugar and chicken essence.

6. Add green bamboo shoots and celery, cook together, add loofah and turn off the heat.

7. Remove the ginger and onion from the grilled fish, put them in a deep basin (in fact, you can put them in this deep basin at first), and pour the side dishes on the fish.

8. Put the fish and side dishes in the oven and bake at 200 degrees for 5 minutes.

9. Wash the wok and heat it, add 2 tablespoons (30ml) of oil to heat it to 50%, add a proper amount of dried peppers and peppers and stir fry (be careful not to burn them), pour them on the grilled fish while it is hot, and decorate with coriander. Serve.