1. After packing up the fish, cut a few diagonally across the fish body, control the moisture and then dry it. Rub some salt on the fish body and then apply some oil to prevent the fried fish from sticking to the pan.
2. Chop the onion and ginger, and slice the garlic. Chop dry chilies.
3. Preheat the frying pan and add about 4 tablespoons of oil. When the oil is hot, place the fish in the pan and fry it until golden brown on both sides. Don't flip the fish in a hurry. Fry each side for about 3 minutes. Use a spatula to gently flip the fish.
4. Take out the fried fish. Change to a deep-bottomed Chinese wok. Without turning on the heat, pour a little oil into the pot, add the peppercorns, and then turn on the heat. Heat the Sichuan peppercorns and oil together until smoking.
5. Add the minced onion, ginger, garlic slices and pepper, and stir-fry. Add another 1 tablespoon of oyster sauce and stir-fry for a few seconds.
6. Add 1 tablespoon of soy sauce, 2 tablespoons of vinegar, and 1 tablespoon of sugar to two small bowls of water. Bring to a boil and add the fried fish. The soup only needs to cover half of the fish body. Then sprinkle two tablespoons of rice wine and add appropriate amount of salt and pepper. Taste the soup. Don't make it too salty. The flavor will thicken as it dries down.
7. Turn to medium heat, open the lid and cook for 15 minutes. During the cooking process, you can use a spoon to continuously pour the soup onto the fish, so that the flavor can be injected into the fish from top to bottom. . After cooking for 15 minutes, turn up the heat and cook for another 3-5 minutes. Take the fish out and put it on a plate.
8. Use a spatula or spoon to quickly stir the soup in circles in the same direction. During the stirring process, the soup will continue to dry out, thicken, and become brighter in color. When the soup dries up to a thick consistency, add a few drops of sesame oil, stir a few more times, take it out of the pot and pour it over the fish. Finally sprinkle some chopped chives or coriander.