10- 12 piece of preserved fish, half green pepper and half red pepper.

Prepare seasoning:

A piece of ginger, a piece of garlic, oil, soy sauce, vinegar, sugar and pepper.

Production process:

1. Soak the marinated fish in clear water (cold water or warm water) for about 2 hours in advance, remove the salt, then remove and drain the water, shred the green pepper, shred the ginger and slice the garlic for later use;

2. Heat the oil in a wok. First, fry a few shredded ginger, drain the pickled fish skin and put it into a wok, turn the wok to heat the fish pieces evenly until the fish skin is brown, and turn it over with chopsticks to fry the other side;

3. Add shredded ginger, garlic slices and green peppers, cook a spoonful of soy sauce and vinegar along the edge of the pot, add half a spoonful of sugar and a little water, and turn all the materials evenly;

4. When the soup is almost dry and the fish is soft, add some pepper to the pot.

Operation tips:

Soaking preserved fish in advance can soften the fish and remove excess salty taste, but the soaking time should not be too long to avoid losing the flavor of preserved fish.