Method:

1: Wash the grass carp and cut it into 2.5-wide fish strips. Wash them with water and set aside. Chop the ginger, garlic and pickled peppers, and cut the green onions into sections.

2: Put a wok on the fire, add vegetable oil to heat, add pepper, ginger, garlic, pickled pepper, dried sea pepper, glutinous rice cake, sea pepper and watercress, stir-fry until fragrant, add water to boil, add fish pieces, add sugar, MSG, chicken essence, vinegar, white wine and green onions. Add the peppercorn noodles and then push the fish pieces. After it is cooked, add the red sweet potato starch and turn it around. Put it in the pot and put the peppercorn noodles on a large plate.

3: Add salad oil to the wok, add Sichuan peppercorns and garlic, stir-fry until fragrant, and pour on the fish.