1. Wash the fish, clean all kinds of black film and sundries, stick to the fish bone, take down two pieces of thick meat of the fish body, and then make large pieces of meat into small pieces for standby; the method of slicing fish is here, (fish head and fish bone can boil a soup by the way, attached later)
2. Use a little cooking wine, salt, white pepper and starch to grasp the size of the fish (add egg white in this step, I'm afraid of wasting the yolk, omitting);
3. Treat the onion, ginger and garlic. Prepare more garlic or garlic grains. Cut or pat the onion and ginger at will. Cut some millet peppers for use if you like;
4. Put onion, ginger and cooking wine in the pot, boil a pot of boiling water, and put fish slices in the water;
5. Slightly cook until cooked, then drain the water (in this step, fish slices can also be steamed with scallion and ginger cooking wine, but the water in the pan can be filtered after cooking, and the material juice in the steamer can be put down for one step together);
6. When marinating fish slices, you can treat the sauce with steamed fish and soy sauce (you can't use raw soy sauce and other home-made sauces at will), vinegar, sugar, salt, oyster sauce, and the sauce composed of head soy sauce. Add onion, ginger, garlic, millet peppers and dried mom to steam in the pot, or heat in the pot until boiling, turn off the heat immediately and put it out for standby;
7. Squeeze out the water and spread it on the bottom of the plate with salt. Add the spaghetti and the cooked fish on the top;
8. Heat the sauce evenly over the fish;
9. Then put the remaining onion, garlic (can be a little more), pepper noodles, pepper noodles, peanut chips and millet peppers on the top of the fish poured with sauce;
10. Add oil in the pot, stir fry the bean paste in a small fire (or heat the oil directly without adding anything), and then pour the bean red oil on the good spices while it's hot, and you can eat it on the table with a stab.