My hometown likes to make dried fish, dried and dried after pickling. I went to Dongji Island some time ago and bought a variety of small dried fish, very sweet. Dried chilli and dried fish, made simple, and served. Figure 1 is a marine fish, Figure 2 is a river fish
The fish is softened: add a small amount of water to the fish (half of the dried fish) and cook until the water has shrunk. If it is salted fish, it takes two hours to reduce salt.
Fried: Big fire. Soften the fish, add the vegetable oil and fry for 2 minutes, then add the ginger and garlic and continue to fry for 1 minute. Add green pepper and fry until the green pepper is discolored, about 3 minutes. Put a small amount of soy sauce and fry for half a minute. Turn to the fire. Then put a proper amount of balsamic vinegar (two teaspoons, don't put too much, it will be sour, put too little and not sweet), fry for 1 minute, add a small amount of water to simmer (help the fish and pepper taste mixed), open in water Put the salt in the process and continue to stir a few times. Put chicken and green onion before the pan. If it is salted fish, please try it first to determine if you need to put salt in the process of frying.
The vinegar in my hometown is homemade, and can only be replaced with balsamic vinegar. The time of the fire and the time of speculation are slowly groping, and the time is what I wrote.