After the mandarin fish is boned, the skin is spread down and cut into flower knives with an oblique knife. The knife is as deep as 4/5 of the meat. Don't cut the skin of the fish, make a hole in the tail and pull the tail out of the knife.
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Sliced lemon, minced garlic, diced red pepper, tomato, onion, coriander (onion is used up at home, so shredded onion and coriander are used instead of celery).
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Preheat the oven to 180℃, put the mandarin fish on the baking sheet, put a little oil in a small pot, saute garlic, onion, celery and red pepper, then add tomatoes, a little steamed fish soybean oil and a little wine, add water and juice to pour the fish, and finally add lemon slices.
180 degrees in the oven for about 20 minutes, and you're done. If you feel light after serving, you can heat a proper amount of steamed fish and soy sauce in the microwave oven and pour it on.
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Put a small amount of base oil on the fire and heat it to 60%. Stir-fry the sweet noodle sauce and watercress until fragrant. Add lobster sauce and minced garlic, monosodium glutamate and fish fillets, stir-fry evenly (no more than 1 min), take out the pan, and put the fish head and tail.
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