Material: a fish.

Accessories: 2 spicy screws, 4 cloves of garlic, appropriate amount of dried pepper, appropriate amount of bean curd, 3 tablespoons of Pixian bean paste, 200g of potato, 350g of bean curd skin 1 slice, pork intestines, appropriate amount of cooking wine, appropriate amount of soy sauce, 30 slices of pepper and appropriate amount of onion.

Steps:

1. Wash the fish, add onion, ginger and salt and marinate for half an hour.

2. Fry the pickled fish in the oil pan until golden brown, and put the fried garlic into the fish belly when baking in the oven.

Bake the fried fish in the oven for ten minutes.

4. Stir-fry the chili, stir-fry the spicy snails, and then add the dried chili.

5. Add Pixian bean paste and continue to stir fry. Stir-fry, add tofu skin, tofu, potatoes and fat intestines, stir-fry for 10 minutes and turn off the heat.

6. Pour the fried ingredients into the baking tray to cover the fish, cover the surface with a layer of tin foil (the reason for putting tin foil is that the surface is not easy to dry), and bake in the oven for ten minutes.