1. Add the fish cubes to the dark soy sauce and oyster sauce and marinate for 20 minutes.
2. Shred the onion and slice the ginger.
3. Put an appropriate amount of oil in the pot, arrange the ginger slices, and then add the shredded onions. For those who love enoki mushrooms, place some enoki mushrooms.
4. After that, the fish will be sized.
5. After adding a can of beer to a boil over high heat, turn to low heat, cover and simmer for about 15 minutes.
6. Collect the juice over high heat, add the diced shallots and the spicy millet, and you can make it out of the pot.
7. The fish is very tender and has a particularly fragrant taste.
8. It's too much to serve with rice.
Tips:Grass carp and crucian carp can be used to make this; the soy oyster sauce is salty enough, do not add salt in the later stage; you can't eat spicy food, and millet spicy food can be left alone.
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