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1. Take out the preserved fish, boil the water in the pot, put the preserved fish in the pot and cover it, wait for the water to boil for five minutes, and turn off the fire, but don't take out the preserved fish in a hurry at this time, and then take it out and drain it after natural cooling;

2. When making preserved fish, start peeling garlic, cutting onions, keeping peppers intact, and preparing a spoonful of soy sauce;

Tear the fish into pieces when it is cold, and you will find that the preserved fish cooked in boiling water is easy to tear, which is no longer the hard feeling at first. At this time, it is completely effortless to tear the preserved fish by hand, and it is best to tear it along the preserved fish according to its broken characteristics.

4. Take the pot and drain the oil. When the oil is ripe, dry pepper and garlic and stir-fry until yellow. Put the drained fish in a pot and fry it over medium heat. When the fish is yellowish, it will start to stir, so slice the fish on both sides and add a spoonful of soy sauce.

5. Pour the soy sauce on the marinated fish, stir well, turn off the heat and cook slightly. After three minutes, stir the other side and cook it slightly. It is best to cover the pot during cooking. After three minutes, add the prepared onion segments, cover the pot and simmer for six minutes. You can only do this if you turn down the fire. During the period, grasp the time to stir fry and cook slightly on both sides.

6. Cook in six minutes.