Prepare the required ingredients, wash the stir-fry with clear water, then soak the dried perilla in clear water, and chop garlic, green pepper and ginger for later use;

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Take a pan, pour in a proper amount of cooking oil, pour in dried small fish after the oil is hot, and fry until golden;

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Then add 1 tbsp cooking wine and stir-fry until the cooking wine volatilizes;

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Push the dried small fish aside, then add proper amount of cooking oil, add Jiang Mo, minced garlic and chopped pepper when the oil is hot, and stir-fry until fragrant;

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Then add perilla, add appropriate amount of soy sauce and oyster sauce, stir-fry evenly;

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Pour half a bowl of hot water into the pot, boil over high fire to collect juice, and finally add a little chicken powder, stir well and serve.

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