2. Pickled fish: Turn the fish upside down, cut a few knives diagonally on the back, coat the whole fish with cooking wine, salt and pepper, and marinate it in a container with ginger slices and onion segments for 30 minutes.
3. Pour the oil into the pot and heat it with high fire. Add the pepper, dried pepper and aniseed, fry until it is burnt red, and filter after frying, leaving only the fried oil.
4. Spread tarpaulin or tin foil in the baking tray, put ginger slices and onion segments, put marinated fish, brush fried oil and soy sauce on the fish, sprinkle cumin powder, put some ginger slices and onion segments, and bake in the oven at 200 degrees for 20 minutes.
5. Pour the oil into the pan, and add the onion, Jiang Mo, garlic cloves, dried pepper segments, pepper, Pixian bean paste and lobster sauce.
After the fragrance comes out, add the side dishes: potatoes, mushrooms, Tricholoma, bean sprouts, celery, red pepper, onion, a little water and soy sauce for a while.
6. When the fish is baked for 20 minutes, take it out, pour the fried side dishes into the baking tray, and continue to bake for 5 minutes.
Sprinkle coriander when eating.