The production process of grilled fish: 1. After cleaning the silver carp, make two cuts on both sides of the fish body, and rub it evenly with salt, pepper, rice wine, dark soy sauce, chili powder, and Sichuan pepper powder; Then insert a knife into the belly of the fish and split it along the spine without cutting it off. Use the above seasonings to spread evenly. 2. Sprinkle ginger and green onion on the baking sheet and marinate for 15 minutes. 3. Wrap the fish with tin foil, preheat the oven and bake at 220 degrees Celsius for 20 minutes. 4. During this period, put oil in the pot, stir-fry Pixian watercress, chopped pepper, ginger, garlic, tomatoes, and sea rice to make a red soup; add fresh red pepper and water and bring to a boil; then add tofu and white radish and bring to a boil. When the radish is cooked, add cabbage, fish sauce, and light soy sauce and cook until the cabbage is broken (no salt is added because there is a lot of salt in the Pixian bean paste and chopped pepper). 5. Take out the grilled fish, remove the tin foil covering it, pour vegetable soup on it, sprinkle chili powder on the fish body, apply garlic chili sauce, drizzle with sesame oil, and bake in the oven for 5-10 minutes. Ingredients for grilled fish: 1 grass carp (about 1 catties), 5 peppers, 1 onion, 1 piece of ginger, 2 green onions, 1 tablespoon of black bean paste, 2 tablespoons of Pixian bean paste, 10 dried chili peppers , 1 tbsp pepper, 1 tbsp cooking wine, 1 tbsp soy sauce, 1.5 tsp salt, 1 tsp chicken essence, 1 tbsp sugar, appropriate amount of oil Method: 1. Clean the grass carp, cut a few times on both sides, and then cut into pieces It is shaped like a leaf as shown in Figure 1. 2. Break up the ginger and green onions with a knife, put them into a bowl, add cooking wine, and 1/2 teaspoon of salt evenly with your hands. Apply it to the processed fish and marinate for about 10 minutes. 3. Remove the onions and ginger, put the marinated fish into a slightly deeper baking pan, and bake in the oven at 200 degrees for about 15 minutes. 4. Separate the tempeh one by one, cut the dried chilies into small pieces, wash the peppers and onions and cut them into pieces, chop the Pixian bean paste into fine pieces and set aside. 5. Add a little oil to the pot. When the oil is hot, add dried chili segments, Sichuan peppercorns and tempeh. After frying until fragrant, add Pixian bean paste. After frying the red oil, add soy sauce, salt, sugar and a little water. Cook for a while. Add chicken essence, turn off the heat, add pepper and onion and mix well. 6. Pour the fried vegetables and juice into the grilled fish plate, then bake in the oven at 200 degrees for 20 minutes.