1. Dried preserved fish smells particularly fragrant and has a strong "waxy" taste. Now we have a saying that there is no glutinous taste in the New Year, which is equivalent to no taste of the year. At this time, the salted fish is salty, so we need to soak it for an hour first, then control the moisture and cut it into square fish pieces.

2. In addition to pickled fish, other auxiliary materials should be prepared, such as garlic slices, shredded ginger, garlic leaves, chopped peppers, lobster sauce, etc. Many people think this formula is familiar, but it is actually the practice of hotels and is very popular.

3. Cook oil from the pot. When the oil temperature is 60% hot, pour in the marinated fish and fry it. Fry one side to color, then turn the other side. Put more oil than cooking, even frying.

4. After frying, put the preserved fish aside with a shovel, add garlic and shredded ginger, fry until fragrant, and then mix with the preserved fish. This process takes about one minute.

5. Pour in half a bowl of boiling water, then pour in chopped peppers and fermented beans together, stir well with a shovel, cover and simmer for 5 minutes on low heat to make the pickled fish softer and more tasty.

6. Time is up, pour in garlic leaves. The garlic leaves are cooked, stirred evenly and cooked as soon as they are scalded. We're just taking its fragrance, and we shouldn't put it in advance. Pour a small amount of soy sauce before taking out the pot, and do not add other seasonings.