Ingredients

One grass carp

One potato

Bean skin (thousands of sheets), half a sheet

A little garlic moss

One onion

Half a cabbage

6 cloves of garlic

A few slices of ginger

A few pieces of green onion

An appropriate amount of salt

An appropriate amount of cooking wine

1 star anise

10 peppercorns

An appropriate amount of Pixian spicy bean paste

Appropriate amount of tempeh

Appropriate amount of Lee Kum Kee tempeh spicy sauce

Appropriate amount of light soy sauce

Appropriate amount of sugar

Appropriate amount of oil consumption

An appropriate amount of freshly ground Sichuan peppercorns

How to grill fish

One piece of grass carp, clean it and cut it into two pieces from the middle. My fish is too big. Therefore, it is useless to remove the fish head, cut the fish body with a diagonal knife, add onions, ginger, and cooking wine to marinate for preparation.

You can choose any side dishes you like, such as cabbage, bean curds, potatoes, cabbage, onions, whatever you like. I usually cut up some of the vegetables I have at home, but this time I had leftovers. I cut some garlic sprouts and put them in. They were also delicious.

Put oil in the pot, add one star anise and ten Sichuan peppercorns, sauté until fragrant, take out and fry the fish skin down, be sure not to turn over in a hurry to avoid breaking the skin. Fry the fish skin until it becomes charred, then turn off the heat and set aside.

Use the remaining oil in 3. Stir-fry the onions, ginger, and garlic, add Pixian spicy bean paste, and tempeh (if you have Lee Kum Kee's tempeh spicy sauce, add a little, the taste will be better) and stir-fry until fragrant. Then add the garnishes (those that are cooked slowly will be put in early, those that are cooked quickly will be put in later), add water until the garnishes are covered, then add an appropriate amount of light soy sauce, sugar, and oil for seasoning, and cook until they are 80% cooked and set aside.

Preheat the oven to 200 degrees, place half of the side dishes in a layer on the baking sheet, put the fish skin up into the baking pan, add the remaining side dishes, and pour it down. Bake for twenty to thirty minutes. After roasting, sprinkle some freshly ground Sichuan pepper powder, pour it with boiling oil and it's ready to eat.