Preparation of raw materials: 1 anchovy, appropriate amount of olive oil, 20 cloves of garlic, a little soaked ginger, a little soaked sea pepper, a little bean paste, appropriate amount of green onion, 5 slices of old ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce ?, appropriate amount of dark soy sauce, 3 grams of salt

1. Wash the anchovies, remove the gills and internal organs, cut into large pieces, add cooking wine, ginger slices, green onions, a little salt, and marinate for 20 minutes.

2. Cut the pickled ginger and pickled pepper into pieces, and prepare bean paste and garlic.

3. Pour salad oil into the pot. When it is 50% hot, add bean paste, pickled ginger, and pickled pepper, and stir-fry until fragrant.

4. Pour in water, add garlic, light soy sauce, dark soy sauce, green onions, and ginger slices, and cook over low heat for about 10 minutes.

5. Add the anchovies, bring to a boil over high heat and then reduce to low heat for 5-9 minutes.

6. Turn off the heat and put on a plate.