1, 500g of fish, 5g of ginger, 5g of garlic, 5g of onion10g, appropriate amount of spicy Sichuan-style juice, appropriate amount of starch, appropriate amount of white sesame, appropriate amount of millet pepper, appropriate amount of salt, a little sugar, appropriate amount of chicken essence, a little cooking wine and appropriate amount of soy sauce.

2. Wash the fish, cut it into small pieces, and marinate it with a pinch of salt, a little cooking wine and soy sauce for one night, which will be more delicious.

3. Marinate the fish pieces, pour in the appropriate amount of starch and stir well, then fry them in the pan, pour more oil in the pan, put the fish pieces wrapped in starch in, fry them over low heat until golden and crispy, and fry all the fish pieces until golden.

4. Prepare spicy Chuanxiang juice, millet pepper, ginger, garlic and onion, and cut them for later use.

5, pour a little oil into the pot, add onion, ginger, garlic and saute until fragrant, add spicy Sichuan-style juice, salt, chicken essence and a spoonful of sugar and saute until fragrant.

6. Pour all the fried fish pieces into stir fry, wrap them in sauce, and sprinkle with white sesame seeds when they are out of the pot.