Frying:
Ginger, onion, and dried peppers (fresh) can be chopped or diced if they are not spicy, but some seeds are needed. Cut the fish into inches.
Put oil in the pan, heat it, fry the fish a little, then add pepper, ginger and a little salt. Get out of the pot.
Steam:
Common steamed vegetables in Hunan.
Some chopped peppers, some tooth combs (a spice leaf) or fennel leaves may not need this.
Put the fish and chopped pepper in a bowl, add a little water, then add oil and salt (stir after cooking), steam in a steamer for 15-20 minutes, and add spice leaves when taking out. Stir it and you can get out of the pot.
Preserved fish is delicious, don't put too much salt, and some don't even use salt. You don't need too complicated seasoning. Just cook it casually and it will be delicious. The most important thing is to have peppers.