Wash the crisp fish first, cut it into fillets, add cooking wine, salt and soy sauce and marinate for half an hour.

Second, pour a little oil into the pot, stir-fry the cauliflower, anchovies and cucumbers, and then put them flat in a big bowl.

Third, put a lot of oil in the pot. After the oil is boiled, add the pickled crispy fish and fry until it is slightly yellow. Take it out and put it in a big bowl with cauliflower cucumber.

Fourth, pour a little oil into the pot, stir-fry ginger, garlic, pepper, dried red pepper and bean paste, pour into a big bowl, then pour a lot of oil into the pot, add chopped green onion when the oil boils, stir-fry for 2 seconds, turn off the fire, and pour the oil on the ingredients in the big bowl to make crispy fish with a bumper harvest.