Our hometown practice is: fried preserved fish with pickled radish Ingredients: preserved fish, pickled radish, chili powder, garlic. Preparation: sour radish shredded, garlic cloves cut into pieces, practice: the first waxfish oil stir-fried to the flavor, fish out (a little oil). To the remaining oil heating into the chili powder (this link is very critical, the oil temperature is not too hot, or chili powder is easy to burn) stir-fry that is put into the pickled radish wire, stir-fry hot, put the preserved fish, to be the integration of the aroma, and then finally put into the garlic cloves section (because it is salted pickled, do not put the salt, fish is too salty if you can be put in the pot a little monosodium glutamate or chicken broth) out of the pot. The operation is very simple a home-cooked dish. ~(∩_∩).