1. Take out the pickled fish and soak it in clean water to soak out impurities and excess salt. You can change the water several times. Do not break up.
2. Then cut it in the kitchen and cut it into mahjong pieces. Wash it and dry it. Using kitchen paper can absorb excess water.
3. Then start frying fish with Chinese sauerkraut. Just a little more oil than usual. First, the fish skin is facing up, and you start frying. If the water is not completely dry and oil overflows, don't be afraid. Wait for a while, turn off the fire and fry with the remaining heat. Then come back and change noodles, and start frying with the fish skin facing down. Fried on both sides with normal thickness will be fine. If it's too thick, fry both sides.
4. Take out the fried fish with chopsticks. Comrades who like something simple can actually eat it directly. I like to repeat myself, so there are subsequent steps.
5. Cut the green pepper, garlic and ginger. Stir-fry green pepper, garlic and ginger with the remaining oil of fried fish in a pan, and add lobster sauce, Chili noodles, salt, soy sauce and chicken essence. You can add some water.
6. Pour the fried ingredients into the fried fish, and you're done. If you don't like spicy food, you can steam it a little. If the microwave oven cools down, be careful not to take too long, or the fish pieces will be too chewy. Although it smells good. . .