Clean the fish first, marinate it with scallion, shredded ginger, minced garlic and umami juice, and cut the fish obliquely to taste. Prepare auxiliary materials, and cut all onions, ginger, garlic and peppers into powder for later use. Steam the fish marinated for one hour in a pot, put it on tin foil (oiled paper is also acceptable), and pour the minced onion, Jiang Mo, pepper and hot pot on the steamed fish. Covered with garlic powder.

Wrap the fish and all the ingredients tightly. Pour the oil on the bottom of the baking pan, put the wrapped fish on the baking pan and turn on a small fire. Heat the fish with oil temperature to flavor it. After steaming, open the tin foil, sprinkle with chopped coriander, chopped green onion and pepper rings, and you can start. Eat the fish first, then add some hot pot ingredients and a little water, and then add your favorite vegetables. After eating fish, I began to eat vegetables, which were more delicious and healthier than those outside.

Pepper snapper with flower tail

Carassius auratus, formerly known as Red Crispy Baohe Carassius auratus, is a characteristic traditional dish in Hefei, Anhui Province, which belongs to cold dishes. Because it is a kind of black-backed crucian carp in Baohe. This dish usually takes crucian carp, lotus root, rock sugar and other ingredients. After drying in a pot with a big fire, stew it with a small fire. Put it in a pot, cool thoroughly, and sprinkle with sesame oil to serve. After cooking, the bones are crisp and tender, with endless aftertaste.

An ancient moat excavated in Hefei, Anhui Province passes through Baogong Temple and is called Baohe. This river produces a kind of crucian carp. When people see it, they will think of the selfless bag, so they give it a good name "Bao Gong Yu".