1. After letting the store to kill the fish, go home and wash it clean, wipe the whole body with salt, add rice wine, shredded ginger, shredded green onion, and basil to marinate for half an hour.
2. Arrange the side dishes during the process of marinating the sea bass. Cut the onion and set aside.
3. Remove the roots of enoki mushroom and wash; wash and cut parsley.
4. Wash potatoes and slice, wash off the surface starch and set aside.
5. Remove the shredded ginger and green onion from the marinated fish, put it in a non-stick baking dish, and spread olive oil all over. Put it in the preheated oven, 200 degrees, middle level, and bake for 30 minutes.
6. It looks baked.
7. Take the wok, heat the oil to saute the shallots and ginger, add the bean paste and stir fry to get the red oil.
8. Add onions and continue to sauté.
9. Add potato chips, parsley and enoki mushrooms in turn, stir-fry, add light soy sauce and salt, and add some hot water as appropriate.
10. When the vegetables 9 are ripe, turn off the heat.
11. Pour the fried vegetables into the roasting pan, cover the fish, and continue to put it in the oven at 200 degrees for about 12 minutes.
