1. 2 sticks of fish.
2. After washing and breaking, chop into lumps.
3. 6 scallions, 4 spicy millet, 1 green onion, 20 grams of soaked ginger, 20 grams of soaked sea pepper, and cut into pieces.
4. Heat 1 tablespoon of vegetable oil, 0.5 tablespoon of lard, reduce the heat to 2 teaspoons of bean paste, 20 pieces of Chinese pepper, pickled ginger and soaked sea pepper and sauté until fragrant;
5. Add the fish tuo, add water to the fish body, and boil over medium heat;
6. When the soup is spitting oil, add 0.5 teaspoon of pepper, 0.5 teaspoon of chicken essence, pour in green, red pepper and onion, pour 2 teaspoons of cooking wine, turn over high heat evenly;
7. Just raise the pot when the juice is exhausted.
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