1, tilapia must be washed, and the black film on the cheeks and stomach should be washed away. The most fishy thing is the black film in the belly of the fish. After washing, the knife sticks to the fish bones and opens the fillets. Chop the fish head, too! The fish also has an oblique knife opening, which makes it delicious when pickled.

2. First smear the fish evenly inside and outside with salt, then sprinkle with appropriate amount of pepper, shredded onion and ginger, 20 pieces of pepper, a small bowl of cooking wine and a tablespoon of white wine, and marinate with these seasonings for 20 minutes.

3. Auricularia auricula and yuba are soaked in cold water in advance, and the spices are mixed casually.

4. Due to the limited conditions at home, you can't use charcoal fire to roast fish, and the electric baking pan is very handy at this time. Brush the upper and lower baking pans of the electric baking pan with oil, and select the grilled fish program. If the electric baking pan doesn't have a grilled fish program, fry it at medium temperature for seven or eight minutes. Bake the upper and lower plates together.

5, the hot pot is cold, and the small torch is fragrant. The oil can be a little more. After stir-frying, take out the spices, add onion, ginger and garlic to continue to stir-fry, then pour in half of the oil-free chafing dish bottom material, stir-fry slightly and pour in boiling water.

6. Continue to cook for five minutes after the water is boiled, and remove the residue of the hot pot material in the soup. Add lactone tofu, fungus and yuba. Put the grilled fish on the top, sprinkle with pepper and cook for ten minutes.

7. Code chopped green onion, coriander, sesame and pickled pepper on the grilled fish. Take another pot, burn a little oil, and then sprinkle it with oil to stimulate the fragrance. ok！

8. Remember the spices that were stir-fried before? Don't waste it, you can use it again. Cooking, making soup and making cold dishes are no problem!