1. Wash the soybean sprouts, cut the tofu skin into strips, and cut the onion into shreds.

2. Heat the wok, add a little base oil, add Sichuan peppercorns and dried chilies and stir-fry until fragrant.

3. Add soybean sprouts, shredded onions, and tofu strips and stir-fry until cooked through. Add a little salt to add flavor.

4. Put it into a container and make a base. (The baking pan I used)

5. Clean the tilapia or seabass and cut it from the back, connect the abdomen, and cut the cuts on both sides.

6. Sprinkle a layer of salt and marinate for 5 minutes.

7. Apply a layer of cornstarch on both sides.

8. Heat the wok or frying pan, add a little more oil, heat the fish, put the fish skin side down into the pan and fry over low heat.

9. Fry until golden brown, turn over, and continue to fry the other side over low heat.

10. While frying the fish, start another pot, add oil to heat, add peppercorns, dried red pepper segments, onion segments, ginger slices, pressed garlic cloves, garlic chili sauce, Stir-fry Laoganma black bean sauce (a little more) until fragrant.

11. Add sesame oil, salt, sugar, a little water and red pepper rings to make a sauce.

12. After the fish is fried, take it out and put it on the base dish. (To identify whether the fish is mature, use chopsticks to pierce the surface of the fish and it will pierce easily).

13. Sprinkle young celery around and put it on the fire to continue heating.

14. After the sauce is simmered, turn off the heat and pour in a little sesame oil.

15. Pour it over the heated fish while it is hot, and sprinkle with coriander and cooked peanuts.