Ingredients: main ingredients: 300g of Sebagrus japonicus, pickle100g, half of red pepper, 25g of celery, shredded ginger10g, chicken powder10g, 3g of refined salt, 4g of monosodium glutamate, 0. 1 g of pepper and 2 sesame oil. Production process: 1. First, cut the sand fish into strips, each about 5 cm long, and cut pickles, celery and red pepper into strips with the same length as the sand fish. 2. Put the frying pan in clear water and bring it to a boil. Blanch fish and pickles, add 400g of clean water, refined salt and chicken essence powder, add sand fish and pickles after boiling, pour into a pot after boiling, add shredded ginger, celery, red pepper, monosodium glutamate, pepper and sesame oil, and eat with strong fire. 360g of pickled sand fish, 6g of onion15g, 6g of Jiang Mo, 50g of yellow wine15g, 40g of rice vinegar, 30g of white sugar, 30g of soy sauce, 50g of raw oil and 25g of water starch. (1) Soak the sand fish in boiling water to soften the sand skin, then wash the sand with clear water, and then remove the viscera and gills by laparotomy, wash the blood stains, cut off the skull, take 360 grams of clean sand fish, and cut it into long squares 4 cm long and 2 cm wide. (2) Heat the wok, that is, lubricate the wok, leave 20g of residual oil to heat it, add scallion to saute until fragrant, add sand fish pieces to stir fry slightly, then turn the wok over once, and stir fry slightly on the other side, that is, add yellow rice wine and cover it to remove fishy smell, then add 300g of Jiang Mo, soy sauce, sugar and soup, and boil it on high fire first, then switch to low fire 10.