Hunan people's practice, spicy and heavy, can be used to make dried fish, beef and other foods. The finished product can be eaten directly as a snack. The dried fish I mentioned here is suitable for wind-blown fish, fire-raised fish, smoked fish and beef, as well as preserved beef and air-dried beef. First: You should judge the dryness and salt content of dried fish. If it is too dry or salty, soak it in clear water. This step is mainly to prevent the later dried fish from biting or being too salty. Second, after washing, put it in a steamer and steam it. Third, put oil in the steamer, fry the steamed dried fish a little and take it out. Fourth, fry pepper in oil, add onion and garlic, add dried Chili (my method is to crush the whole dried Chili in a bowl, and it is best to fry it in a pot before putting it in a bowl), fry it, add fish, turn it over, and add soy sauce and chicken essence. Dishes (soy sauce instead of salt) Fifth: Put the fish back in the steamer and steam for 20 minutes (the key to taste).