Accessories: half a spoonful of salt; Half a spoonful of chicken essence; Half a spoonful of sugar; A spoonful of starch (wheat); Two shallots; Two slices of garlic

Specific steps:

1. Slice Longli fish for later use.

2. Stir-fried starch flour with 2:2:2 water to make paste, and marinate for 10 minute.

3. Pour the oil into the pan, and add the marinated fish fillets to 70% heat.

4. fry until golden brown on both sides

5. Control the oil and take it out for later use.

6. Mix chopped green onion, Jiang Mo, minced garlic and other auxiliary materials into Kung Pao juice, and stir-fry in a pot until it becomes sticky.

7. Add fillet of Longli and stir fry.