1, pickled fish, remember to cut the fish, the fish is half open. 1 tablespoon cooking wine, put pepper on the fish, ginger and fish on the bottom, and marinate for 30 minutes.

2. In the process of curing fish. Blanch the lotus root, cucumber, lotus root slices and Flammulina velutipes. Remember to put Flammulina velutipes at the end. Blanch and take out. Then take out the saucepan, spread the bottom of the cooked dish, and put chopped onions and chopped celery on the surface.

3. Fried fish. 1 tbsp oil, low heat, fry the salted fish until both sides are slightly burnt. Then put the fish on the plate. Cook grilled fish. 2.5 bowls of water, then add the chafing dish bottom material and bring to a boil. After boiling, add 2 spoonfuls of Pixian bean paste, then add the processed onion, ginger, garlic, chopped green onion and celery, and then boil. Then go to the pot just filled with vegetables and fish. Bring the grilled fish to a boil over high fire, finally add celery pages and diced peppers, and simmer for 3 minutes.