1. Clean the fish tail, pour it in rice wine, Orleans marinade, and salt for 30 minutes
2. Onion and red pepper cut into pieces
3. Cut scallions into sections
4. Peel the potatoes and dice them, then soak them in water for 10 minutes
5. Cover the baking tray with tin foil, put onion slices, and put the fish on the surface. Bake in the oven at 200 degrees for 20 minutes
6. When the fish is roasting, start to stir-fry seasonal vegetables. Heat oil in a non-stick pan, first stir fragrant green onions, then add potatoes to medium heat and stir for a while
7. Then add oyster sauce, pepper, salt, light soy sauce, chicken essence and stir-fry well
8. Then add the red pepper cubes and stir fry for a while
9. When the fish is almost cooked, spread the fried seasonal vegetables on the surface and put it in the oven at 180 degrees for 15 minutes.
Tips:Simple and no skill.
