1, first soak the noodle fish in clear water for ten minutes, remove the salty taste and wash it. A little shredded onion and ginger, a little sliced garlic, and sliced pepper obliquely. Heat the oil and stir-fry the onion and ginger until fragrant. Stir-fry the dried fish until the fish turns slightly white, add pepper, add appropriate amount of soy sauce and garlic slices, and stir-fry until there is no water. Stir-fry until it is shiny and shiny, add a little chicken essence to taste, and take out.

2. Dry clean the noodle fish, then soak it in clear water to remove the salt. Wash celery and cut into sections. Boil the water. Cut the onion and ginger for later use. Hot oil, pepper, onion, ginger into the pot to smell. Then add a spoonful of bean paste and stir-fry until fragrant. Celery into the pot. Blanch celery in water, don't fry for too long, stir fry a little, and add dried noodles and fish. Stir-fry for about 2 minutes, until the dried noodles and fish are thoroughly fried and colored, then serve.

3. First, soak the dried noodle fish in water to remove most of the salt, because the dried fish itself is very salty. After soaking, take it out and put it in a bowl. Add cooking wine to remove fishy smell. A little oil, add chopped green onion and saute. Pour the fish into the pot, smooth it and stir fry gently. Pour in soy sauce to increase the color. Add a few prickly ash and a little dried shredded red pepper, stir-fry over low heat, and serve.