2. Wash phoenix fish, garlic, ginger, onion and onion, cut silver carp into sections, onion into sections, shred ginger and garlic into sections, onion into sections, dried pepper into sections and pickled pepper into sections.
3. Wash anchovies until there is no red blood, put them in a clean basin, add starch, cooking wine, salt and Jiang Mo, and then knead patiently for a few minutes.
4. Put a proper amount of oil in the pot, and put the marinated fish immediately after the oil is warm. Just wait until the fish looks golden, and don't fry it for too long for about 60 seconds. Take out the oil and put it on a plate.
5. Continue to use fried oil. After heating, add pepper and dried pepper. When it is fragrant, add shredded ginger, shredded garlic and shredded onion and stir-fry, then add the fried fish. Finally, put Pixian watercress into a bowl, and add some water, salt, monosodium glutamate and a little sugar into the pot. The amount of water should be half that of fish. Cover the pot and stew for 3-5 minutes before taking out.
6. Finally, you can put some parsley or onions.