1, you'd better cut the fish into pieces, otherwise it will get old easily. After washing, drain the water, sprinkle a little salt, add a little white wine, pour the fish into a mouth, pour out all the starch inside, add a little water to the powder, knead the powder into a paste, and mix the paste with the fish for later use.

2. Cut the green onion, chop the fresh millet and pickled pepper, soak the ginger in Kamikiri shreds, and cut the garlic into mashed garlic (the basin on the right in the picture is cut uniformly, so you don't need to prepare so many other dishes and fish).

3, the most critical step, pour half a pot of rapeseed oil, to drown all the fish, open a fire to burn the oil spicy, because there is a lot of oil, it may take five or six minutes, then turn off the fire and cool the oil with a spatula for about two minutes. Wait for the oil temperature to reach the correct temperature.

4, don't fire, pour the fish in and fry, and you can take it out without bubbling.

5. After fishing, open a big fire to boil the water in the oil and pour out most of the oil. You can use this oil to cook other dishes in the future.

6. Heat the remaining oil, add two spoonfuls of bean paste, stir-fry, add just prepared pickled peppers, soak ginger, millet and garlic, stir-fry for a while, add dried peppers, stir-fry and add water.

7. Boil the water, let the soup boil for two minutes, and then take it out.

8. Cook the fish for about three or four minutes.

9. Pour the green onions in before cooking.

10, authentic boiled fish generally has one step. Sprinkle with Chili noodles and pour with hot oil. It will taste better in the end, depending on the situation.