1. First, cut the fish with a knife, sprinkle with salt and cooking wine, and marinate for half an hour.
2. Then put the salted fish in an oven at 230℃ for 20 minutes, roast it and set it aside.
3. Then cut the needed ingredients for later use.
4. Boil the water in the pot, add the konjac and blanch it, and then take it out for later use.
5, put the right amount of oil in the pot, heat it, add dried beans, fry it and remove it.
6. Put the prepared foil paper on the plate and put the grilled fish on it.
7. Heat the oil in the pan, add star anise, bean paste, pepper, pickled pepper and garlic, and stir fry quickly with a shovel.
8. Then put the prepared dried bean curd, konjac, salt, monosodium glutamate, chicken essence, sugar and cumin powder into the pot and mix well with a shovel.
9. Mix well and pour into the baking tray, without fish.
10. Put the baking tray in the oven and bake with primer 220 10 minute.
1 1 and 10 minutes later, take out the baking tray, and the grilled fish is finished.