〖Main ingredient〗Black fish,

[Seasoning] Soy sauce, bean paste, soybean paste, pepper, edible salt, dried chili peppers, peppercorns, ginger slices, cooking wine, green onions, coriander, star anise, minced garlic, edible salt.

〖Accessories〗 Fungus, bean sprouts, sour bamboo shoots, etc.

〖Method〗 After the ingredients are prepared, let’s deal with the main ingredient fish. Remove the internal organs and gills of the fish, wash it and cut it open from the abdomen, wash the sour bamboo shoots and cut them into shreds, wash and drain the mung bean sprouts, and pour a porcelain spoon into it. Cooking wine and a small spoonful of salt, apply it carefully on the fish with your hands, on the back and belly, and marinate for 10 minutes

2. Heat an appropriate amount of oil in the pan, add Sichuan peppercorns, dried chili peppers, and star anise and saute until fragrant. Place the fish on a baking sheet lined with tin foil. Use a brush to brush both sides of the fish with fried oil. Preheat the oven to 220 degrees. Put the fish into the middle layer and bake for 15 minutes. At this time, prepare the dish to cover the fish. Heat the remaining oil, add the chopped ginger and garlic, saute until fragrant, then add the sour bamboo shoots and stir-fry.

3. After frying for one minute, add pepper, 1 tablespoons of soy sauce, a tablespoon of Pixian bean paste and 1/2 tablespoons of soybean paste. Stir-fry until evenly poured. Pour in a bowl and a half of water and bring to a boil. Take out the grilled fish. , place the raw mung bean sprouts, pour the fried sour bamboo shoot ingredients evenly, bake in the middle rack of the Galanz oven at 220 degrees for 8 minutes.