Step 1

Choose a 2-3 kilogram fish and peel it from the belly, keeping the back connected, and cut a few lines on the fish to facilitate the flavor. Coat the fish all over, in the cut lines, and inside the fish cavity with salt.

Step 2

Cut the green onion into shreds, slice the ginger, and cut the garlic into small pieces, then stuff it into the fish head and belly, and sprinkle it on the fish. The picture above shows half the amount, and the other half is cut and reserved for the oven.

Step 3

Add cooking wine, soy sauce, Sichuan pepper powder, and pepper to the onions, ginger, and garlic, mix them, pour them into the fish body and belly, and marinate for 1-2 hours.

Step 4

Lay a baking sheet with tin foil and coat it with oil. Add onion, ginger, garlic and onion to the bottom of the tin. Apply oil all over the marinated fish, and then sprinkle the remaining green onion on it. Ginger and garlic.

Step 5

In order to keep the fish fresh, wrap the fish in tin foil and bake it. Personally, I think it tastes better this way. Preheat the oven at 200 degrees for 10 minutes and bake for 20 minutes.

Step 6

After baking for 20 minutes, open the foil surface, sprinkle some oil on the fish, and bake for another 5-10 minutes to make the skin crispier. The picture above is not very clear because there is some heat from the tin foil just after I took it apart.

Step 7

Use the time of grilling fish to cut your favorite vegetables into small pieces or slices. Add oil to the wok. Add Pixian bean paste and stir-fry until red oil is produced, then serve. Add a small amount of soy sauce and salt to consume the oil. Stir-fry until 7 cooked, pour directly into the baking pan, and continue to bake for another 5-10 minutes. Okay, the time is up, the fish and vegetables are cooked. Sprinkle some coriander before taking it out and wait in the oven for another 3 minutes using the residual heat of the oven. Okay, it’s ready to go.