After washing the small white strips, marinate them with salt 15 minutes. Pay attention to feel the graininess on the fish, and then wash it. Add lard to the pot, add onion and garlic slices, stir-fry, then add pickles and ginger to soak the peppers until fragrant (low heat), pour boiling water (completely cover the fish), cook for about 10 minute, put the fish in the pot and cook for 3 to 5 minutes, then close the fire cover for 5 minutes. Put the starch, vinegar and monosodium glutamate into a bowl for later use. Put celery in the pot, put fish (only fish, soup in the pot) in the pot, make a fire, pour the juice from the bowl into the pot and push it a few times, turn off the fire and pour it into the pot, and sprinkle some celery leaves. Features: delicious and memorable. Note: the fish has been salted, so there is no need to add salt in the process of cooking the fish, and there is no need to make wine or anything to deodorize it.