2. Cut two pieces of fish on the back of the fish into blades (spine removed) with a flat knife, peel off the skin (paddle) of the fish, and cut into pieces of 6×3×2 cm;

3. Chop the red distiller's grains with a knife on the chopping board and put them in a big bowl. Add cooking wine, sugar and minced onion and ginger, and mix well.

4. Mix the cut fish pieces with the mixed juice and marinate for 15 minutes;

5. Egg white slurry is made of egg white and dry starch, and pickled fish pieces are sized;

6. Put the oil pan on the fire, scrape the oil and add peanut oil. When it is five ripe, put the pulped fish pieces into the oil pan one by one, fry them, drain the oil and put them on a plate;

7. Fry the fish head in the oil pan, put both ends of the fish plate into the shape of a whole fish, and pour sesame oil on it.