Stir-fried whitebait with hot pepper

Overview

A friend brought Weishan Lake dried whitebait from his hometown. I recalled the cooking method of my hometown in the lake area and made this dish.

Soak 150 grams of dried whitebait in warm water, then drain the water after soaking.
Slice the pepper diagonally.
One spoonful of cooking wine, one spoonful of light soy sauce, two grams of chicken essence, two grams of salt, twenty grams of oil, and a little vinegar.
Put oil and Sichuan peppercorns in the pot. When the oil is hot, add onions and ginger and stir-fry until fragrant. Pour in the whitebait. Stir-fry and add cooking wine, light soy sauce, salt and a little water. After frying for two minutes, add the peppers and continue to stir-fry until the peppers are broken. Add chicken essence, turn off the heat and add some vinegar along the edge of the pot.
Plate it and serve it, with a strong local flavor.