1. Remove the scales and open the belly of the baby fish, take out the internal organs, wash and drain the water.
2. Chop the green onion, ginger and garlic for later use.
3. Put the larvae into the container.
4. Add ginger, minced garlic and scallion, then add salt chicken essence and salt and pepper powder.
5. Stir evenly with chopsticks and let it stand for about 30 minutes to taste.
6. The larvae are stained with cornstarch one by one.
7. Pour more oil into the pot and heat it up on high heat. When the oil is 70% hot, add small fish and fry on medium heat until golden brown.
8. fish out.
9. The fire re-explodes once.
10. After removing it, add the chili powder while hot.
11. Add the pre-cut millet peppers and stir well before serving.
12. Crispy and delicious.
13. My husband eats it with beer.
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