1. Wash the fat fish, control the water and cut into pieces for later use.

2. Add dried red pepper segments, pepper granules, Jiang Mo, minced garlic and chopped green onion into the fish pieces; Mix well with 1 tbsp salt, cooking wine and homemade mixed soy sauce (see here).

Note: Mix the soy sauce: heat the oil, saute the minced garlic and chopped soy sauce until fragrant, add a little cooking wine, add the seasonings listed above (salt, pepper, sugar, oyster sauce, soy sauce, raw flour and pure sesame oil), mix well and cook, and let it cool for later use.

3. Put the fish pieces together with the marinade into the fresh-keeping bag, put them into the freezer, take them out for about 1 min, turn them up and down, and continue to refrigerate. After repeating for 2-3 times, move the fresh-keeping bag to the freezer for storage.

4. After the fish pieces are frozen for about 1 week, take them out on a dry, windy "haze" sunny day with almost no sunshine.

5. Thaw the fish pieces at room temperature and separate the marinated seasoning.

6. Put the fish pieces on the outdoor balcony to dry naturally, and pay attention to adding a veil to prevent flies and insects.

7. Prepare condiments: Hubei old rice wine (about 3 spoonfuls), pepper granules, dried red peppers, and frozen pickled condiments.

8. Take back the air-dried fish pieces and fish them out in a frying pan with a little oil until both sides are golden brown; Then put oil into the pot, add pepper, dried red pepper and frozen seasoning, stir fry, spray a little cooking wine, add light soy sauce, light soy sauce (color matching as appropriate) and Hubei old rice wine, mix well, put the fish pieces into a kang, weigh the fish pieces and seasoning evenly, simmer on low fire, turn to high fire to collect juice, pour a little old vinegar before taking out of the pot, and sprinkle the fried sesame seeds.