Before traveling, the local cuisine delicacy in Xuzhou was specially examined. One of them was very popular with fish. When cooked, the fish was cooked before cooking, then continued to fire and the small fish were dried. In the process of drying the fish, the small fish absorbed the hot pepper, garlic and green pepper. All the essence was set in the fish body, and the taste was quite classic. It's delicious that people make a pot by themselves.
1. Soak the dried fish in clear water for a while, about 10 minutes. After pulling out, wash and control the dry water for use. Peel and clean garlic, slice, shred green peppers, cut scallion and ginger.
2. Heat the oil, add the dried chilli, stir fry until the color of the dried chilli is dark and the spicy taste is released, and then add the onion and ginger to stir.
3. After the fire, stir fry the small fish for several times, then pour in a little hot water, and cook the small fish.
4. When you can't see the water in the pot, stir fry the garlic slices and continue to stir fry. Then the water will be less and less, and you can add green peppers when it's dry.
5. Stir fry until the taste of green pepper comes out, then turn off the fire.