1. Cut the pincers into pieces and marinate them with starch and cooking wine 10 minute. Chop pickled peppers, pickled ginger and garlic and cut shallots into long sections.

2, put the oil in the pot, heat, add pickled pepper powder, soaked ginger powder, garlic powder, granular pepper and stir fry for a while.

3. Add watercress and continue to stir fry a few times.

4. Add a proper amount of water, then add a spoonful of sugar and a proper amount of pepper powder, cover the pot and cook for 15 minutes until the fragrance is overflowing.

5. Put the fish in.

6. After the water is boiled, boil it for another ten minutes. Pliers take longer to cook than ordinary fish, so they will be tender.

7. After adding salt and monosodium glutamate, carefully put the fish on it, and evenly sprinkle pepper powder, pepper powder, pepper powder and dried pepper segments on the surface of the fish.

8. Heat oil in the pot, pour it on the fish and sprinkle with shallots.