2, fish to gills, belly, wash, cut open from the abdomen, leaving only a small part of the back connected, and several openings on both sides of the abdomen for tasting.
3. Put it in water with salt and vinegar, soak it for 30 minutes to remove fishy smell, rinse it off, drain it and apply it to the whole body.
4. Slice ginger, shred green onions and put them in a bowl.
5. Cut the potatoes into strips and soak them in water for later use.
6. Slice ginger, peel garlic, wash celery and green onions, and cut into 1.5 inch long sections.
7. Shred onion and slice lotus root.
8. Preheat the oven to 220℃ and put the fish in the middle layer of the oven for 40 minutes. Take it out in the middle and brush the surface with oil twice. In the process of grilled fish, start frying side dishes.
9. Pour a proper amount of water into the pot, bring to a boil, add 1 tablespoon salt, and cook the potatoes until they are 6% cooked.
10, pan, drainage.
1 1. Pour an appropriate amount of oil into the pot, fry the potato chips in the pot until the surface is golden, and take out the pot for later use.
12, pour a proper amount of oil into the pot and add ginger and garlic.
13, add douban douchi and stir fry.
14, add dried Chili and Zanthoxylum bungeanum and stir-fry to get spicy taste.
15, add onion and lotus root slices and stir-fry with soy sauce.
16, add fried potato chips, Chili noodles, celery, green onions and cumin, and stir well.
17. Take out the fish after baking, spread all the fried ingredients on the baking tray, cover the fish, and put it in the oven at 220℃ for five minutes before serving!