1. Remove the belly of the fish, rinse and cut into strips;
2. Add salt, pepper noodles, and cooking wine, mix well and marinate for about 10 minutes;
3. Beat in an egg
4. Scratch well and add corn flour;
5. Hinge and mix evenly;
6. Fry it in 50% or 60% of the oil, and then re-fry it in 80% or 90% of the hot oil until the shell becomes hard.
7. Pleurotus eryngii slices, green peppers cut into pieces, millet spicy cut in half, green onions cut into sections;
8. Add garlic, pepper, bean paste, soaked ginger and soaked sea pepper to fry on low heat, then pour into fish sticks;
9. Stir-fry evenly and remove;
10. Over high heat, stir-fry sliced eryngii mushrooms and green peppers, then pour into fish sticks and stir fry, sprinkle in spicy millet, green onion, vinegar, add chicken essence and mix well.
