2. Put oil in the pot and saute shallots, garlic and peppers. Then pour the fish in, don't turn it over in a hurry, fry it slowly until the meat is golden, and then turn it over to continue frying. Fry until both sides are golden and the water in the meat is slightly dry. It would be most fragrant if it could be oiled first. )
3. Put the meat aside and pour the dried fungus and mushrooms into the remaining oil in the pot. Stir-fry and put some salt in it. Then stir fry with the fish.
4. Then, pour about 1/3 bottles or half bottles of beer, cover and stew. Stew until the soup is basically dry.
5. Spread garlic sprouts, bean sprouts, Chinese cabbage, mushrooms, fried taro balls and fish balls in the pot.