1. Frozen with a piece of fish bag, use cold to thaw;
2. Wash, remove the abdomen, and cut off the dorsal fin;
3. The fish on both sides of the slice;
4. Fish meat changed to long strips;
5. Add salt, pepper noodles and cooking wine to taste;
6. The fish bones are flavored with soy sauce, pepper noodles, sea pepper noodles, pepper noodles and cooking wine.
7. Cut celery sticks and hot pepper into sections, shred ginger, and cut millet into pieces.
8. Beat egg whites and corn flour into a pulp;
9. Pour the fish sticks into the fresh-keeping bag;
10. Add cornstarch
11. Tumble to fill the fish sticks with flour;
12. Fry it twice in the frying pan.
13. Add a little oil to a low heat, fry the ginger and pepper to fragrant;
14. Add celery stalks and hot peppers to high heat, add salt and stir fry;
15. Pour in fish sticks, spicy millet and chicken bouillon, mix well and turn off the heat.
16. Slowly fry the fish bones in a frying pan until crispy before serving;
17. Shovel the fried fish sticks into the plate, sprinkle with green onions and serve hot.
