1. Prepare Li Jinji Tiancheng Yi flavor special fresh soy sauce

2. Prepare the ingredients

3. Dry red chili, ginger and garlic chopped, scallions cut diagonal knife small section spare.

4. Rinse the preserved fish

5. Add as much water as the preserved fish in a hot pot, and cook in cold water over high heat. Fish out and drain.

6. hot pan with cooking oil

7. oil temperature 70% hot plus waxfish frying over medium heat

8. frying until golden brown on the side of the waxfish pan, and then add ginger and garlic sautéed.

9. Add dry red chili peppers and stir fry, add the waxfish generally more water, simmer over medium heat for two minutes.

10. Add green onions and simmer for one minute

11. Add Lee Kum Kee Tian Cheng Yi Yi Special Fresh Soy Sauce and stir-fry well, and reduce the juice over high heat.