1. Prepare some ingredients, cut the tofu skin into wide strips, cut the celery leaves into sections, wash the konjac and cut into slightly thinner slices for later use. 2. Peel the lotus root, cut into semi-circular slices, add a spoonful of rice vinegar to the basin, and add the lotus root.

Soak for ten minutes 3. Cut it into pieces like this 4. Wash the fish and cut it from the back 5. Use kitchen scissors and a kitchen knife together 6. Cut the fish into pieces like this, remove the internal organs and clean them 7. Both sides

Cut the fish body with a flower knife 8. Pickle the fish, put the fish into a large basin, add one-third of the shallots, ginger and half of the garlic 9. Add two spoons of cooking wine and two spoons of light soy sauce 10. 1.5 teaspoons of salt

, spread evenly on the front and back, and marinate for at least half an hour. During this period, put away the side dishes. 11. Boil the water in the pot, blanch the tofu skin, konjac, and celery for one minute each, remove and drain the water and set aside.

When blanching celery, add a few drops of oil to the water.

12. Blanch the celery, tofu skin, and konjac and drain them. Shred the onions. Roast the peanuts in advance. Break the dried chili peppers and remove the seeds. Wash the coriander.

Take the lotus root out after a while and drain the water. Set aside.

13. Line a baking sheet with tin foil, spread all the onions and the remaining half of the ginger slices 14. Place the marinated fish on the baking sheet 15. Brush the fish with oil, and preheat the oven to 210 degrees 16

.?Mix a bowl of spices, one spoon of green pepper powder, three spoons of dried chili powder, four spoons of cumin powder, mix well 17.?Mix the powder evenly on the front and back of the fish body. This photo is missing.

.

18. At this time, the oven is preheated. Put the fish in and heat the middle shelf of the oven to 210 degrees for 30 minutes. At the same time, turn on the hot air circulation function of the oven.