Practice: Wuchang fish scales, viscera, washed for use.
3. Cut the fish into pieces and put them in a bowl.
4. Add soy sauce, salt, cooking wine and shredded ginger and mix well.
5. Add Chili noodles and sugar, mix well and marinate for 24 hours.
6. Take out the marinated fish pieces and let them dry slowly, about three or four days, until the surface is dry.
7. Slice ginger and garlic, and cut dried peppers and onions for later use.
8. Put oil in the pan and fry the fish pieces slowly on low heat.
9. Fry until the fish pieces are golden on both sides, and turn off the heat.
10. Stir-fry Zanthoxylum bungeanum, dried capsicum, ginger, garlic and onion with residual heat, and serve.