First prepare the ingredients: Dabai Diao, very fresh soy sauce, oil, salt, Sichuan peppercorns, garlic, ginger, sesame, chives, peppers. First, we wash the processed Bai Diao with water, and then marinate it with salt for about 30 minutes to let the Bai Diao taste.

After half an hour, wash the white rice and put it in the sun to dry. If there is no sun, it can also be air-dried, but the air-drying time will be longer.

Just wait until the meat is dry and the moisture is gone, and the body is shaped and not easy to bend.

The delicacy on the tip of the tongue - Yanggan Dabai Diao. Heat oil in a pan. When the oil temperature is 7 minutes hot, add Dabai Diao and fry slowly over low heat.

Be careful not to flip it randomly, otherwise the fish will be difficult to fry if the skin falls off, and the bottom will be easily burned.

Fry the fish until both sides are golden brown and it is ready to serve.

The delicacy on the tip of the tongue - Yanggan Dabai Diao. At this time, use the remaining oil to stir-fry ginger and minced garlic. If you like chili, you can also add some chili.

Don't make the fire too high, otherwise it will burn.

After stir-frying until the aroma becomes fragrant, pour the large white sauce into the pot, and quickly pour in the light soy sauce, which has a very fresh taste. Keep stirring, and then sprinkle in Sichuan peppercorns to enhance the flavor. At the same time, pay attention to the bottom of the paste.

This process lasts for one minute, then turn off the heat, then take it out of the pan and sprinkle with chives and sesame seeds to make this dish even more delicious.