2 Chop pickled pepper, millet, ginger and garlic, dice onion and shred ginger;

Boil water in a large pot, add salt, and have more salt. Boil the water to 70% boiling. Cook the fish over medium heat, turn off the heat and cook for 2 minutes. Don't cook it for a long time, the meat will not be tender when it is old! The fish is too big, so we have to change it into two pieces;

Put vegetable oil in 4 pots, Sichuan cuisine still needs vegetable oil, and blended oil is not delicious. Put watercress, pepper, Jiang Mo, minced garlic, pickled pepper, millet spicy and shredded ginger in turn. Put some sugar, chicken essence and a little sesame oil. No salt, just scoop some water for cooking fish, without thickening;

5, pour the fried ingredients on the fish, sprinkle with chopped green onion, and a smooth Zigong diving fish that makes you sweat like rain.