1. Fish body flower knife.
2. Add salt and cumin to spread even light soy sauce cooking wine.
3. The green onions and ginger are stuffed into the knife edge and marinated for 30 minutes.
4. Add oil, minced garlic, bean paste, oyster sauce, soy sauce, and water to make a slightly thick sauce.
5. Brush oil on the tin foil, take out the scallion ginger and pour the sauce onto the fish body and the edge of the flower.
6. Put it in the preheated oven and bake at 230 degrees for 20 minutes.
7. Oil ginger, green onion chili, pepper bean paste, soy sauce bean curd, enoki mushroom, onion, green pepper, lotus root, bean sprouts.
8. Stir-fry evenly and place around the grilled fish.
9. Sprinkle with sesame seeds and crushed peanuts and finish! .
