1. Scrape the scales of the fish to remove the gills, remove the internal organs and wash them. Use a cutting knife on both sides to slightly cut the two slices along the spine. Connect the back and flatten them.
2. Cut the green onion into sections, slice the ginger, peel the garlic, and shred the onion.
3. Put the shallots, ginger slices, and onion shreds under the fish belly, pour the cooking wine, steamed fish soy sauce, salt and chicken powder, and marinate the fish for 30 minutes
4. Spread tin foil on the baking tray, brush oil on the tin foil, and spread the cut potato slices on the bottom layer. Put the marinated fish on top, then pour in the marinade just now
5. Spread tin foil on the baking tray, brush oil on the tin foil, and spread the cut potato slices on the bottom layer. Put the marinated fish on top, then pour in the marinade just now
6. Put it into the middle layer of the preheated oven and bake it for about ten minutes at 200 degrees. The specific time should be increased or decreased according to the size of the fish and the thickness of the meat.
7. Heat the pan with oil, saute the shallots, ginger, garlic, diced onion, diced carrot, pepper, star anise, bay leaves, cinnamon
8. Add cumin powder, pepper powder, tempeh hot sauce and diced green pepper, stir and stir well
9. Add salt, light soy sauce, dark soy sauce, sugar, boil on high heat, and pour on the fish
10. Continue to bake in the oven for eight minutes
