1. Remove the belly of the fish, about 400 grams.
2. After rinsing, slaughter the bone spurs and cut into even strips;
3. Add 0.5 teaspoon of salt, 0.5 teaspoon of pepper noodles, 1 teaspoon of corn starch, 2 teaspoons of cooking wine;
4. After grasping evenly, beat in an egg white and grasp evenly.
5. Cut 4 green peppers into pieces, 1 spicy millet, 1 green onion, cut into sections, and slice 5 grams of old ginger.
6. Use more vegetable oil, heat to 50-60% heat, add fish sticks;
7. Fry until it is finalized and fished out;
8. Boil the oil until it smokes, pour in the fish sticks, fry until the shell hardens and remove;
9. Reserve about half a tablespoon of oil, add about 20 slices of ginger, millet, and pepper;
10. Add 2 teaspoons of bean paste and 0.5 teaspoons of sugar and stir fry until fragrant;
11. Pour in fish sticks, stir fry and remove;
12. Put green pepper pieces and 0.5 teaspoon of salt and stir fry on high heat;
13. Pour in fish sticks, green onions, and 0.5 teaspoon of chicken essence;
14. Stir-fry evenly and drizzle with a little vinegar.
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