Homemade Sichuan Spicy and NumbingGrilled Fish：

Ingredients:Pomfret fishOne piece (can substitute withCarpor other fleshless fish; the large fish is too much for two people, so I bought a pomfret)Onion, garlic slices, scallions,Gingerslices, ginger, dried red chili,Chilipowder, Sichuan pepper,Doubanjiang sauce,，Fenjiao，stock (preferably homemade), sprigs of cilantro,Golden needle mushrooms.1. Clean the fish and marinate it with cooking wine, salt, andShrimp oilfor 15 minutes.

2. Lay onion slices at the bottom of a baking dish, place the marinated fish on top, sprinkle ginger,Stovepreheat the oven to 220 degrees Celsius and bake for 20 minutes in the middle rack.

3. In another wok, start frying with cold oil; add scallion pieces, garlic slices, ginger slices, dried red chilies, and Sichuan pepper, stir-fry until fragrant.OvenPreheat the oven to 220 degrees Celsius, place the fish dish in the middle rack, bake for 20 minutes.

4. Add two tablespoons of Sichuan jiang sauce and stir-fry until red oil appears.

5. Pour in 1.5 cups of water, add half a box of stock cubes, bring to a boil then reduce heat and simmer for 3 minutes.

6. Add cilantro and golden needle mushrooms, cook for another minute before turning off the heat. Pour this cooked sauce over the baked fish, place back in the oven and bake for 5-8 minutes.

Place the Chinese parsley and mushrooms in the pot, cook for another 1 minute, then turn off the heat. Pour the cooked soup mixture over the baked fish and return it to the oven to bake for 5-8 minutes.