Simple version:Ingredients:Chinese carp, soakSichuan chili peppers，Scallionssalt,MSG (monosodium glutamate),dried chili powder, Sichuan pepper, cooking oil, green onionsSteps:Soak the chili peppers and scallions, stuff them into the carp. Season both sides of the carp with salt, MSG, dried chili powder, Sichuan pepper, and a small amount of cooking oil (ensure no excessive oil drips).Place the fish inmicrowave oven, adjust the heat to medium-high, and bake for 2 minutes.Remove and sprinkle additional Sichuan pepper. Bake again for another minute. Garnish with green onions and serve!Detailed version:Main ingredients: fish, seasonings:onion, garlic cloves, ginger,Chinese parsley (or scallions),coriander,soy sauce,MSG,milk wine,chili powder, Sichuan pepper powder, black pepper powder,honey,caterpillar oil, and"Laoganma" fermented bean paste.The process is simple. First:Choose your favorite fish; we prefersea bass.Clean the fish, pat dry with paper towels.1. Cut the fish lengthwise to spread it open like a flat fish.Make several cuts on the fish's back for better flavor penetration; don't cut too deep as this can be inconvenient when flipping.2. Pour milk wine over the fish, sprinkle some ginger pieces. Rub the whole body of the fish with salt, black pepper powder, Sichuan pepper powder, chili powder, and any other seasonings you like.Marry the flavors for about 20 minutes to allow penetration.While marinating the fish, peel a garlic clove, chop an onion, wash the Chinese parsley.Line a baking tray with foil to prevent sticking and ease cleanup.Place the washed Chinese parsley on the foil-lined tray as a base.180°C temperature preheat themasonry ovenfor 5 minutes. Place the marinated fish onto the prepared Chinese parsley, drizzle with caterpillar oil, and spread a layer of honey over the fish's skin.Bake at 180°C for about 20-25 minutes, flipping once during this time.4.Preheatmasonry ovento 180°C for 5 minutes.Place the marinated fish on top of the prepared Chinese parsley, drizzle with caterpillar oil and honey.Bake at 180°C for about 20-25 minutes, flipping once during this time.Add additional seasonings:Fry chopped garlic cloves and onion in oil until fragrant. Add "Laoganma" fermented bean paste; add a little water if necessary. Season with MSG at the end. Avoid using too much water and do not over-reduce the sauce; it should cover half of the fish for optimal flavor.6. Once the fish is done, pour the seasoned sauce over the fish and garnish with coriander sprigs to complete the dish.The fish skin.Apply a layer of honey on the surface.Now, you can start cooking.At 180 degrees, it will take about 20-25 minutes, flip once during this time.Add some seasonings.5. Sauté garlic and onions in oil until fragrant, then add old dry bean paste and stir-fry together, slightly adding some water, and finally add chicken essence.Be careful not to use too much water; do not reduce the sauce too much either. It's best if you can pour it over the fish just before serving so that it covers half of the fish, making the fish meat even more delicious.6. After removing the fish from the oven, pour all the toppings over the fish, and garnish with coriander. You're done!