The fried fish can be stewed again, and it is not easy to disperse. The method is simple. Slice bamboo shoots, peppers and prickly ash, pour base oil into the pot, add onion and garlic to saute until fragrant, fry bamboo shoots until soft, pour green pepper and fried fish into the pot, add salt, light soy sauce (seasoning), light soy sauce (coloring) and a little rice wine (fermented wine).