Ingredients: 2 pounds of grass carp, 2 bowls of water (about 500 ml or so), 5 mushrooms, a section of lotus root, a handful of millet peppercorns, Hangzhou peppercorns 5, 8 slices of ginger, a small piece of cilantro, Hanyuan peppercorns 6g, pepper 6g, 3 slices of incense leaves, a handful of dried Chantian, Pixi Douban sauce 3 tablespoons, Wangjiadu Xiang pot base 20g, soy sauce 2 tablespoons of cooking wine 3 tablespoons, five-spice powder, salt, cooking oil 50g< /p>

1: Clean the fish, cut a shallow diagonal knife, wipe the fish dry with kitchen paper towel, marinate with salt, cooking wine and ginger for 20 minutes.

2, fish all over the body wipe five spice powder, brush a little oil.

3, into the preheated oven, the first baking: lower middle oven (or middle) 210 degrees upper and lower heat for 20 minutes.

4: While the fish is baking, prepare the side dishes (cut the mushrooms into pieces, slice the lotus root, slice the bell peppers, cut the bell peppers into circles, and chop the cilantro).

5, brush the fish leftover oil poured into the pot, small fire sauté peppercorns, pepper, pepper, sesame leaves, out of the flavor.

6, add dry asahi peppers, continue to stir-fry small fire flavor.

7, in turn under the PI County bean paste, commercially available base, soy sauce, salt stir fry.

8, into the side dishes mushrooms, lotus root slices stir-fry; pour the water boiled over high heat, turn on low heat (side dishes about 7-8 mature).

9, the first baked fish, tear off the tinfoil into the baking dish.

10: Pour in all the ingredients in the pan (all the ingredients in step 8).

11, put into the oven, the second time: the middle of the oven 210 degrees upper and lower heat for 8 minutes.

12, out of the oven, sprinkle chopped parsley, open the induction cooker to continue to heat, open to eat.