Method. After buying the shellfish, you should promptly remove the fish shell, remove the gills, remove the intestines, and dry the water vapor. Then cut it in half, cut it into inch-long pieces, sprinkle some salt and soy flour, mix well, and put it there. This method is like frying shredded pork, called hanging paste, and its function is to keep the fish fresh and tender. 2. Prepare pickled peppers, ginger, sugar, vinegar and green onions. Chop these into fine pieces and set aside. Among them, more pickled peppers are needed. The general ratio is 2 to 30 pickled peppers for one pound of fish. You can also use more for those with strong taste. 3. Heat vegetable oil, usually about half a pound. After the oil no longer smells like oil, fry the fish dumplings. Be careful not to turn it, otherwise it will turn over. You can only shake the pot and wait until the fish lumps turn white, then force out the oil and leave some in the pot. 4. Pour in the chopped pickled peppers and minced ginger, add a little boiling water and simmer for two minutes to infuse the fish with flavor. When the fish is stewed, prepare the remaining juice from the pot, that is, add some sugar, salt, vinegar, and MSG to the plate containing the fish dumplings. After mixing, pour it into the pot, reduce the heat to low, push gently, and shake. , sprinkle some green onions when the pot is on, and just put it on a plate.