1. Wash the fish, slice the green onion, ginger and garlic, cooking wine, salt, pepper, pepper, soy sauce, mix well and marinate for 24 hours, and put tin foil on the baking tray
2. Oven on the mountain fire, 200 degrees, set for 60 minutes, bake for 20 minutes, shabu oil once, brush the oil once after 20 minutes, and take out the barbecue ingredients, cumin, and cumin at 50 minutes.
3. When grilling the fish, make the ingredients at the same time, pan to the oil, appropriate amount of green onion, ginger and garlic, sauté over a slow fire, add the hot pot base, appropriate amount of oyster sauce, sauté until fragrant, add water, put the washed side dishes into the pan, and simmer.
4. After the fish is grilled, pour the prepared base material on the fish, put the coriander section and the cucumber diced, and you are done
