Production steps:
1. Dice garlic, slice ginger, slice millet, slice dried Chili, and put a handful of dried Chili for later use;
2. One bag of Sichuan kimchi is enough, cut into strips, shred celery and shallots, and add three or four millet spicy and a few garlic cloves to the foam for later use;
3. Slice the fish, put it in a bowl, add salt, cooking wine, Pixian bean paste and appropriate amount of sweet potato powder to remove fishy smell;
4, put more oil in the pot, burn to 80 degrees, add the materials prepared before and stir fry for one minute;
5, put it in water, according to the number of fish. After the water is boiled, cook for another two minutes to make the soup tasty. Add the fish head and cook for one minute.
6. Then add the remaining fish, cook for one minute and turn the fish for one and a half minutes. Turn off the fire and put celery and onion, monosodium glutamate and salt into a bowl;
7. Put the millet spicy and garlic into the fish, sprinkle some sesame seeds and put some onion segments;
8. Put a little oil in the pot and pour it on the millet, garlic and onion.