Recipe: sea bass: 1, lotus root: 1 small section, enoki mushrooms: 100 grams, shredded bean skins: moderate, onion: half, green pepper: 1, millet pepper: 3, dried chili pepper: moderate, ginger, garlic: moderate, light soy sauce: 2 tablespoons, salt: moderate, cooking wine: moderate, soybean paste: 2 tablespoons, white pepper: a little, green onions: moderate, oil: moderate.

Roasted fish practice:

1, sea bass cleaned, and then put into a clean container spare.

2, make a few cuts on the fish, then marinate with cooking wine, salt and white pepper for half an hour.

3. Wash the enoki mushrooms, peel and slice the lotus root, soak and shred the bean skins, cut the onion into small dices, and cut the green and red bell peppers into small sections and set aside.

4, fish marinade after draining water, with kitchen paper to absorb the water.

5, take a piece of tinfoil brush with oil.

6: Brush the fish with oil as well.

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

8: Cover the top with another piece of tinfoil.

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

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

11: Heat up a pan, then put in the oil, bean paste, ginger, garlic and sauté to get a good flavor, then put in the diced onion and sauté well.

12, add the right amount of water, then add all the seasonings to boil, then put the golden mushroom, lotus root slices, shredded bean skin.

13: Cook on medium heat for 5 minutes, then add grilled sea bass, green and red bell peppers, turn down the heat and cook for 5 minutes to serve and enjoy.