Ingredients: ginger, onion, garlic, Laoganma Douchi, fresh millet, spicy salt, monosodium glutamate and pepper.

Boil a large pot of water first, and it is best to drown the fish. Put a flower knife on each side of the fish (mainly for tasting). When the water is boiling, put the fish down, throw some ginger slices and onion knots, and pour some cooking wine to remove the fishy smell. It takes about 3 minutes to soak about 2 kg of fish. Pick up the fish and put it on a plate for use. Ginger and garlic are cut into small dregs, onions are cut into chopped green onion, and millet is cut into small circles. Put oil in the pan and cook for 6 layers. Add ginger and garlic and stir-fry until fragrant. Pour in about half of Laoganma and Xiaomi Spicy (leave a little Xiaomi Spicy) and continue to stir fry. After the fragrance comes out, add onion, monosodium glutamate and a little salt and pepper and stir-fry twice. Pour the fried ingredients on the fish, and finally sprinkle the remaining millet spicy.