Practice steps:
Step 1, cut the dried fish into small pieces. Because the dried fish is very salty, I soaked it in clear water one day in advance, and changed the water twice in the middle. Then, heat the wok and drain the oil a little more until the oil temperature is above 90 degrees. Put the fish in the wok and fry it until it is brown. Cut the dried pepper into pieces, drain it with water, and cut the ginger into small pieces. (I forgot to shoot these steps)
Step 2, put a little more oil in the pot, add ginger slices (you can put more, because the ginger slices are delicious after frying), fry until dry, and then add pepper and dried pepper to stir fry until fragrant.
Step 3, add fried dried fish, stir well, reduce the heat, add light soy sauce, sugar, vinegar and chicken essence, stir well, then add fresh water to the dried fish, bring it to a boil with high fire, and then simmer with low heat to taste.
Step 4, until the water evaporates to the appearance in the picture, then collect the juice on high fire, and be sure to fry the water dry, so as to preserve it.
Step 5: Turn off the fire until it looks like the picture and all the water evaporates.
Step 6: Wait until it gets cold, plate it, pour a glass of wine and taste it slowly.