Production steps:
1. Dice garlic, slice ginger, slice millet, slice dried Chili, and put a handful of dried Chili for later use;
2. One bag of Sichuan kimchi is enough, cut into strips, cut celery and shallots, cut three or four millet spicy and a few garlic cloves for later use;
3. Slice the fish, put it in a bowl and add salt, cooking wine, Pixian bean paste and appropriate amount of sweet potato powder to remove the fishy smell;
4, put more oil in the pot, burn to 80 degrees, add the materials prepared before and stir fry for one minute;
5, put it in clear water, according to the number of fish. After the water boils, cook for two minutes to let the soup taste. Add the fish head and cook for one minute.
6. Then add the remaining fish, cook for one minute, and then turn the fish over for one and a half minutes. Turn off the fire and add celery and onion, monosodium glutamate and salt to the bowl;
7. Cut the millet and garlic into foam and put them in the fish, then sprinkle some sesame seeds and put some onion segments;
8. Put a little oil in the pot and pour it on the millet, garlic and onion.