1. After the mullet is cleaned, the head and tail are cut off, the skin and bone are removed, and the mullet is sliced into fish fillets. Add ginger, green onion, cooking wine, pepper, salt and mix well.
2. Take the green onion leaves into a velvet shape.
3. After 5 minutes of mullet flavour, add half a chicken and 2 tablespoons of water starch to make evenly.
4. Put the fresh soup in the pot. After the soup is boiling, add the mullet slices and fish out.
5. Put peanut oil in the wok, when the fourth layer is hot, add the chopped green onion and saute until fragrant.
6. Immediately add the thin gorgon juice mixed with fresh flower pepper oil, refined salt, chicken powder, 3 tablespoons of fresh soup, 1 tablespoon of water starch, and then turn off the heat after 3 seconds to make chili sesame sauce.
7. Pour the pepper and sesame sauce evenly on the fish fillets.
