Step 1: dry preserved fish is very hard, so you need to soak in warm water for 30 minutes, soak well and then wash it 2 times to wash away some of the salty flavor of the preserved fish, and then put it on the top of the board to chop the preserved fish into small pieces, and then put it in the plate to spare!
Second step: the green pepper after cleaning, no need to remove the seeds, directly diagonal knife cut into slices, plate spare, and then the ginger first sliced, and then cut into silk, and then peel the garlic, and then cut into slices, together with the plate spare, so that all of our ingredients have been processed, then formally start cooking.
The third step: start a pot of oil to heat, and then put the ginger and garlic slices, stir-fry incense, stir-fry incense into the chopped preserved fish, and then stir-fry evenly, the preserved fish fried until dry incense.
Step 4: Add 2 tablespoons of oyster sauce and 2 tablespoons of soy sauce after the fish is browned on the surface. Add 2 tablespoons of soy sauce and stir-fry evenly to coat the fish with the soy sauce, then put in 1 bowl of water and cover the pot with a lid, and simmer over high heat for 3 minutes to cook the fish until it is tender.
Step 4: After the fish is cooked soft, the soup in the pot is not much left, add the cut green pepper, and then stir-fry over high heat to collect the juice, until the soup is basically dry, the green pepper breaks the raw can be out of the pot on the plate on the dish.