1. Ingredients: 50 grams of dried small fish, appropriate amount of fried peanuts.

2. Seasoning: appropriate amounts of dried chili pepper, ginger, garlic, chopped green onion, Sichuan peppercorns, and cooking wine.

3. Wash the dried fish, soak it in warm boiled water for half an hour, drain it and set aside for later use; cut the ginger and garlic into mince, remove the stems and seeds of the dried chili pepper and cut into pieces. Silk.

4. Heat oil in a pan, add Sichuan peppercorns, fry over low heat until fragrant, then remove and remove; add dried fish, stir-fry over low heat until golden and crispy, then add two tablespoons of cooking wine , stir well and scoop out the dried fish and set aside.

5. Add the remaining oil in the pot, add shredded dried chili peppers, minced ginger, garlic, and chopped green onion. Stir-fry until fragrant. Add the previously fried dried fish and stir-fry evenly.

6. Pour in about 40 ml of water, turn to high heat, wait until the soup is completely dry, then turn off the heat, finally add peanuts, stir well and serve.