1. Remove the scales and internal organs of the sea bass, wash and control the moisture. Wash other side dishes and set aside.
2. Slice lotus root, slice potatoes, cut red pepper, cut onion, cut celery, and slice carrots.
3. Put a spoonful of bean paste and a spoonful of tempeh sauce together, and prepare the other seasonings.
4. Spread tin foil on the baking tray.
5. Scald the potato slices and lotus root slices with boiling water to remove them.
6. Spread flat on the baking sheet.
7. The sea bass is sliced on both sides with a knife and a layer of dry starch, which will make the skin crispy.
8. Pour the oil in a hot pan, add the seabass in the oil and fry until hot.
9. Fry until golden on both sides.
10. Put it out of the pot and put it on the potato slices and lotus root slices.
11. Add the remaining oil in the pot and stir-fry the bean paste and fermented black bean paste until the red oil comes out.
12. Add bay leaves, star anise, peppercorns, and stir fry until fragrant.
13. Pour in onions, carrots, red peppers, and celery and continue to stir fry. Add cooking wine, light soy sauce, steamed fish soy sauce, sugar, add a teaspoon of boiling water to boil.
14. Pour it into the roasting pan, and pay attention to spread the vegetables around, do not cover the back of the fish, otherwise the skin will not be crispy and the soup will be poured on the fish.
15. Put it in a preheated oven at 200 degrees for about 20 minutes and sprinkle with coriander.
