The method is as follows:

1. The dried cured fish smells particularly fragrant, with a strong "cured aroma" smell. We have a saying that "Chinese New Year" Without cured meat, it means that there is no Chinese New Year flavor. The cured fish at this time is relatively salty. We need to soak it for an hour first, then drain the water and cut it into square fish pieces.

2. In addition to the cured fish, other auxiliary ingredients must be prepared, including garlic slices, shredded ginger, garlic leaves, chopped peppers, and tempeh. Many people feel that this recipe is familiar, but in fact it is from a restaurant. The practice is very popular.

3. Heat oil in a pan. When the oil temperature is 60% hot, pour in the cured fish and fry. Fry one side until it turns color, then flip the other side. Add more oil than when cooking. A little bit, fried and fried.

4. After frying, use a shovel to push the cured fish aside, add garlic and ginger shreds, stir-fry until fragrant, and then mix with the cured fish. This process takes about one minute.

5. Pour in half a bowl of boiling water, then pour in the chopped pepper and black bean sauce, stir evenly with a spatula, cover the pot, and simmer over low heat for 5 minutes until the cured fish is soft. Some, and more delicious.

6. When the time is up, pour in the garlic leaves. The garlic leaves are easier to ripen. Stir evenly and it will be cooked as soon as it is boiled. We are just taking out its aroma. It is not advisable to add it in advance before starting the pot. , pour in a small amount of light soy sauce, no need to add other condiments.