Ingredients: 1 section of fish, 1 Coprinus comatus, 1 pepper, 1 carrot and 5 mushrooms

Accessories: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of spicy sauce and appropriate amount of corn oil

Steps:

1. Remove the fish head for steaming, and add seasonal vegetables to the fish body for steaming.

2. Wash the fish and make several cuts on both sides.

3. Use cooking wine, ginger, fine salt and pepper to soak for several hours.

4. Then put the delicious fish in the baking tray.

5. Cut the uncooked ingredients and wrap them in a baking tray.

6. I used hot sauce, light soy sauce, cooking wine and oyster sauce to make a roast sauce.

7. Brush the sauce on the fish and cover it with a thin layer of ginger.

8. enter the steaming oven in the United States and bake in 4 mode.

9. After baking for 25 minutes, pinch off the ginger slices, brush a layer of sauce, and put in the pepper pieces.

1. Continue to enter the steaming oven in the United States and bake for 2 minutes.

11. In this way, a grilled fish with seasonal vegetable sauce flavor is finished.