Most dried fish are eaten by steaming, and some are used for cooking rice. When cooking rice with dried fish, bacon, ribs and other materials are usually added, which is more "harmonious". Among many kinds of dried fish, the dried fish in salty and fresh waters is the best. The excellent dried fish is moderately salty, sweet and fresh, and the salty ones are inferior, and the tongue seems to lose consciousness after eating. In addition, because the preserved fish is salted with salt, it should not be preserved for too long, so fresh preserved fish should be chosen. Ingredients: dried fish, green pepper, red pepper, onion, ginger slices, lobster sauce, garlic (minced), peanut oil, Shaoxing wine, salt, sugar and chicken powder. Practice: Wash the dried fish and soak it in clear water for a while. Wash green pepper, red pepper and onion, and slice for later use. Wash the lobster sauce for later use. Heat wok, add oil, saute ginger slices, lobster sauce and garlic, add dried fish, splash Shao wine, stir-fry over high heat until cooked, add green pepper and red pepper, season with salt, sugar and chicken powder, stir well, and serve.