Pan-fried preserved fish: spicy fish need to be soaked in cold water for half a day beforehand to remove the salty taste, pour oil in the pot, add peppercorns, ginger, dried chili peppers, garlic stir-fry, and then add the fish, add a little water to fry a little bit, pour cooking wine, chicken essence, MSG, etc., burned into the taste of the pot over medium heat.