Boil the small fish in water for about 5 to 8 minutes, remove the oxidized substances inside, pour out boiling water, put oil, preferably peanut oil, add ginger and other seasonings, fry the small fish for a few times, pour some rice wine, add salt, monosodium glutamate, pepper and other seasonings according to everyone's preferences, and then add some perilla, and take out the pot.

The practice is as follows:

1. Wash red pepper, remove seeds and cut into thin slices. Wash onion and cut into sections for later use. Mash garlic and ginger into mud.

2. Wash the small fish, absorb the water with oil-absorbing paper, put it in a hot oil pan, fry it with ginger paste and garlic paste, and take it out.

3. Open another oil pan. When the oil is hot, add Chili powder and stir-fry for a few times, then add onion and red pepper.

4. Then pour in the small fish, salt, sugar and soy sauce and stir well.

It is also good to eat small fish steamed or roasted in the sea. Cooking spicy and miscellaneous fish in the microwave oven is very simple, and making porridge and bibimbap is also good.

1. Wash and dry the small fish, then take a flat plate available in the microwave oven and spread the dried fish flat on the plate. Be careful not to overlap, otherwise it will be easy to paste.

2. Put the plate directly into the microwave oven without covering it, turn it over for two minutes on medium heat, take it out and stir it a little, replace the middle with the periphery, and then replace the periphery with the middle. In short, it is to move the dried fish to a position and let it be heated evenly.

Put the plate in the microwave oven again, still without the cover, and heat it for one minute on medium heat until it is crisp.