Materials

Main ingredients: 1 bass, 1 small section of lotus root, 100 grams of enoki mushrooms, shredded bean skins, half an onion, 1 green pepper, 3 millet peppers, dried chili peppers, ginger and garlic, ginger and garlic, moderate

Supplementary Ingredients: 2 tablespoons of soy sauce, salt, cooking wine, Pixi County soybean paste, 2 tablespoons, white pepper, onions, moderate amount, the right amount of oil

1, sea bass Buy back and clean, flat.

2, in the fish body cut a few cuts with cooking wine, salt and white pepper marinade for half an hour.

3, after marinating, drain the water and absorb it with kitchen paper.

4: Brush a piece of tinfoil with oil.

5. Brush the fish with oil as well.

6: Place the fish skin side down on the tinfoil.

7: Cover the top with another piece of tinfoil.

8: Fold each edge inward all around and use a toothpick to poke a few holes in the tinfoil.

9: Place the fish in a pan and grill over medium-low heat for about 15 minutes.

10: Remove the roots of the enoki mushrooms and wash them.

11: Peel and slice the lotus root.

12, bean skin shredded soaked well and then washed.

13, half an onion cut into small dice.

14, green and red bell pepper cut into small sections.

15, hot pan cold oil, put 2 tablespoons of Pixian bean paste fried red oil.

16, put ginger and garlic stir fry flavor.

17, boil and add enoki mushrooms, lotus root and shredded bean skin.

18: Cook on medium heat for about 5 minutes and add the grilled sea bass.

19: Cook on low heat for 5 minutes, then add green and red bell peppers.

20, spicy grilled fish finished.