1. Gint the fish, chop off the head and tail, cut the fillet in half along the main bone of the tail, mark the fish with a knife, smear salt, cooking wine, sprinkle with green onion, ginger, garlic and marinate for 15 minutes.
2. Put tin foil on the baking tray, grease it, grill the grilled meat on the sauce, put the fish, grease the fish, put it in the middle of the oven, 230 degrees, cycle the wind up and down, 30 minutes.
3. Put the fish head and fish tail in a frying pan to fry, add a little oil in a separate pot, add green onion, ginger and garlic until fragrant, add the fried fish head and fish tail, add boiling water to cover half of the fish head, and simmer on low heat.
4. Slice sweet potatoes, slice mushrooms, mince green onion, ginger, and garlic.
5. Put the bean paste and hot sauce in a bowl and add a little water and mix well. Put a little oil in the pan. After the oil is hot, fry the onion, ginger and garlic until fragrant, add mushrooms and stir-fry, pour in the adjusted sauce and fry until cooked.
6. Put the mixed juice and sweet potatoes in the soup, sprinkle with coriander.
7. Put the grilled fish in the soup, soak in the juice, turn off the heat, and OK.
Tips:1. When grilling fish, you need to adjust the heat and time according to the size of the fish. I like the burnt, the heat is relatively large. 2. You can also rinse other things in the soup. If you want to eat slowly, you can rinse it over a small fire and eat it. 3. It’s really delicious to put the cake in it as a staple food~ 4. You can also sprinkle some fried peanuts. Eat fish, watch out for thorns~
