Ingredients: onion10g, ginger10g, garlic10g, pepper 5g, cooking wine10g, dried red pepper 5g, salt 5g, Pixian watercress10g and oyster sauce 5g.

Practice:

1, Carassius auratus and grass carp are scraped to remove their heads and internal organs, cleaned, salted, cooked with wine, marinated overnight, and baked on warm air for one day and one night to become dried fish.

2. Soak the dried fish in clear water, clean it and put it on a plate for later use. The dried fish made by myself is not so salty and does not need to be soaked.

3. Put 70% hot oil in the pot, add onion, ginger, garlic, pepper, Pixian watercress, stir-fry until fragrant, and add dried fish to continue to stir-fry.

4. Add vinegar to stir fry, add proper amount of beer, and cover the lid for stewing.

5. When the soup is dry, add oyster sauce, shredded red pepper and stir-fry for a while, and add fragrant onions.

Features: the fish is strong, can't eat small thorns, and has a salty and spicy taste.