Recipe: sea bass: 1 piece, lotus root: 1 small section, enoki mushroom: 100 grams, bean curd shreds: appropriate amount, onion: half, green pepper: 1, millet pepper: 3, dried chili: appropriate amount , ginger, garlic: appropriate amount, light soy sauce: 2 tablespoons, salt: appropriate amount, cooking wine: appropriate amount, bean paste: 2 tablespoons, white pepper: a little, chives: appropriate amount, oil: appropriate amount.

How to grill fish:

1. Clean the seabass and put it in a clean container for later use.

2. Make a few cuts on the fish, then marinate it with cooking wine, salt and white pepper for half an hour.

3. Wash the enoki mushrooms, peel and slice the lotus root, soak the tofu skin and shred it, cut the onion into small dices, and cut the green and red peppers into small pieces and set aside.

4. After the fish is marinated, drain the water and use kitchen paper to absorb the water.

5. Take a piece of tin foil and brush it with oil.

6. Brush oil on the fish as well.

7. Place the fish skin side down on the tin foil.

8. Cover it with another piece of tin foil.

9. Fold each edge inward and poke a few holes in the tin foil with a toothpick.

10. Put the fish in the pan and grill over medium-low heat for about 15 minutes.

11. Heat the pot, then add oil, bean paste, ginger slices and garlic and stir-fry until fragrant, then add diced onions and stir-fry evenly.

12. Add an appropriate amount of water, then add all the seasonings and bring to a boil, then add enoki mushrooms, lotus root slices, and shredded tofu skin.

13. Cook over medium heat for 5 minutes, then add the grilled seabass, green and red peppers, turn to low heat and cook for 5 minutes before serving.