(1) raw materials: dried fish with pimingtai, apple vinegar, garlic, sugar, sesame oil, sake, salt, soy sauce, chopped green onion, garlic paste, Chili sauce, syrup, sesame seeds and soy sauce.

(2) soak the dried Pseudosciaena crocea in cold water for 5 minutes, take it out after softening, and drain the water;

(3) cut a knife on the surface of the fish skin every1-2cm, the depth is about 2/3 of the fish skin, and cut it to the tail;

(4) apple vinegar, garlic, sugar, sesame oil, sake, salt, soy sauce, chopped green onion, garlic paste, Chili sauce, syrup, sesame seeds and soy sauce are put into a container and evenly stirred to prepare a sauce;

(5) evenly spreading the sauce on the fish, and then evenly sticking glutinous rice flour on both sides of the fish;

(6) Put a little oil in the pot and heat it. When the oil temperature is 50% hot, add Mingtai fish, fry on medium fire until both sides are golden, then evenly spread the sauce on one side of the fish, turn it over, fry on medium and small fire 1 min, and take it out;

(7) Pour the remaining sauce on the fish, then sprinkle with a little chopped green onion and sesame seeds.

2. The practice of frying dried fish.

(1) Ingredients: dried Pacific croaker, sesame, salad oil, soy sauce, garlic paste, sugar, chopped green onion, flour and korean chili sauce.

(2) Tear the dried Pseudosciaena crocea into small pieces of about 3-5 cm by hand, soak them in cold water for 5 minutes, and take them out to drain;

(3) mixing soy sauce, mashed garlic, white sugar, chopped onion, flour and Korean Chili sauce to make sauce;

(4) adding a small amount of water to flour to make paste, and uniformly sticking it on both sides of the fish;

(5) Put a proper amount of oil in the pot, stir-fry the fish until it turns yellow, turn off the heat, and pour in the prepared sauce and stir-fry for 2-3 times;

(6) Add a proper amount of chopped green onion and sesame seeds after taking out of the pan, and stir them evenly, then serve.

3. The practice of mixing dried white fish shreds.

(1) Ingredients: dried Mingtai fish, cotton candy, white vinegar, honey, Korean hot sauce, Chili oil and cooked sesame seeds.

(2) Remove the head and tail from the dried fish and soak it in cold water in a basin for 30 to 40 minutes.

(3) After soaking, peel off the skin of the fish and tear it into shredded fish by hand.

(4) Add seasoning and mix well, then put it in a box and refrigerate for 24 hours.