1. Wash the bass after buying it and tile it.
2. Scratch the fish and marinate for half an hour with cooking wine, salt and white pepper.
3. Drain the water after marinating and soak dry with kitchen paper.
4. Take a piece of tin foil and brush it with oil.
5. The fish is also oiled.
6. Put the fish skin down on the tin foil.
7. Cover it with a piece of tin foil.
8. Fold each side inward and pierce a few holes in the tin foil with a toothpick.
9. Put the fish in a saucepan and roast on a medium-low heat for about 15 minutes.
10. Wash the enoki mushroom after removing the roots.
11. Peel the lotus root and slice it.
12. Wash the bean curd silk after soaking.
13. Cut half an onion into small cubes.
14. Cut green and red peppers into small sections.
15. Heat the pan with cold oil, add 2 tablespoons of Pixian bean paste and stir-fry the red oil.
16. Add ginger and garlic and stir-fry to create a fragrance.
17. Add the diced onion and stir well.
18. Add an appropriate amount of water. After boiling, add light soy sauce and salt to taste.
19. After boiling, add enoki mushroom, lotus root and bean curd shreds.
20. Cook on medium heat for about 5 minutes, add the grilled sea bass.
21. Boil on low heat for 5 minutes and add green and red peppers.
Tips:The tin foil and fish are brushed with oil to prevent sticking. This pot is a ceramic pan that can be dry-burned. If you don't have it, you can also use the oven. It is recommended to use fish with thick meat and few bones.
