2. Slice the ginger and garlic, chop and dice, and soak the pepper and cut into sections.
3. Change the dried fish slices into a proper size, quickly rinse them with running water, and don't soak them, otherwise the dried fish slices will rot, and the dried fish don't need to change the knife.
4. Slice green peppers.
5, prepare a spoonful of pickled peppers, if not, prepare red pepper slices.
6. Add a small amount of oil to the pan and the dried fish slices at the same time, and fry slowly all the time. After the water vapor is fried, sprinkle salt to continue the slow frying. After the bottom changes color, turn over and sprinkle salt to continue the slow frying. If the oil becomes less or the oil temperature becomes higher, you can add some cold oil to prevent the dried fish from burning, so don't put enough oil in the early stage, and add it slowly later. This process can't be urgent, otherwise the dried fish will be burned again without crispy.
7. Dried fish slices that have been fried on both sides and have been thoroughly salted look pale yellow.
8. Skim the dried fish slices once, add ginger and garlic into the oil and stir-fry with the dried fish slices.
9. Add pickled peppers and continue to stir fry.
10, continue to skim the dried fish slices, pour in green peppers and add salt to stir-fry, and add red peppers, if any.
1 1, add wine and pepper, stir well, then cook in some cooking wine or rice wine and mix well. If you like crispy dried fish slices, pour a little water into the pan and stir-fry. If you like soft dried fish slices, pour more water into the pan, cover and stew for a while, and then start the pan and plate.