The specific method is: prepare the seasonings in advance, that is, 15 grams of soy sauce, 10 grams of rice vinegar, 10 grams of cooking wine, 20 grams of sugar, 10 grams each of minced onion and ginger, two cloves of garlic cut into small pieces, 10 grams of MSG, 10 grams of wet starch and 10 grams of soaked chili pepper (this is the most important seasoning for fish flavor and is indispensable. If it is not available, you can also use red pepper paste instead), and then mix them together in a bowl to become the fish flavor raw material. Before cooking, drain out the raw materials with oil, leave some base oil in the pot, stir-fry the dried chili shreds until fragrant, then pour in the fish-flavored sauce, stir-fry until thickened, immediately add the smoothed vegetables, stir-fry Mix well, pour some oil and serve.