1, soak the dried fish in water and wash it. Chili sauce and garlic are ready. Open fire, then pour a tablespoon of lard, melt the oil, put the dried fish in, and fry it with low heat. Fry the fish until they are brown, then add garlic and Chili sauce. Add a proper amount of soy sauce and stir-fry to taste. Sprinkle a small amount of water again, cover it and bake it with low fire until the water is dry, then open it and stir fry for about 20 seconds.

2. Wash the dried fish for 5-10 minutes, drain the dried fish for later use, shred ginger and green pepper. Add oil in a hot pan, and it's best to fry it in a non-stick pan. Put the fish in, don't stir fry in a hurry, and then stir fry until it is a little golden brown. Add shredded ginger and garlic in turn, stir fry with fermented soya beans for 2-3 minutes, then add cooking wine and pepper, and stir fry for a while. Finally, add some soy sauce and sugar to taste.

3. Wash the dried fish with clear water for later use; Chop pepper, cut garlic into garlic cloves, and shred or slice ginger. When the pan is hot, add oil, turn to low heat, add fish larvae, stir fry for a few times, add ginger slices, cooking wine, appropriate amount of water and light soy sauce, and let the fish larvae simmer until they are tasty and full. Then pour the pepper into the pot and stir-fry until soft, add appropriate amount of oil, salt and garlic cloves and stir-fry, then pour the fish into the pot and stir-fry with appropriate amount of oyster sauce for several times.