Preparation materials: 1 perch, 1 small section of lotus root, 100 grams of enoki mushrooms, shredded bean skins, half an onion, 1 green pepper, 3 millet peppercorns, dried chili peppers, ginger and garlic, 2 tablespoons of soy sauce, salt, cooking wine, Pixi County Bean Sauce 2 tablespoons of powdered white pepper, a little, the right amount of green onions, the right amount of oil

One, perch bought back and cleaned, lay flat.

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

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

four, take a piece of tinfoil and brush with oil.

V. Brush the fish with oil as well.

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

VII. Cover the top with another piece of tinfoil.

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

nine, put it into the charcoal pile and bake for about 15 minutes.

X. Half an onion cut into small cubes.

Xi. Cut the green and red peppers into small pieces.

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

thirteen, into the ginger and garlic stir fry flavor.

fourteenth, into the onion diced fried well.

fifteen, add appropriate amount of water. Boil and add soy sauce and salt to taste.

XVI, add enoki mushrooms, lotus root and shredded bean skin after boiling.

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

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

nineteen, and finally plate can be served.