Main ingredients: grass carp

Ingredients: onions? ginger? garlic? dried chili peppers? sesame seeds

Seasonings: peppercorns? fermented glutinous rice juice (mash)? soy sauce? Vinegar? Cooking wine? Sugar? Salt

1. Cut the grass carp into strips with a knife.

2. Cut chives into sections and dices.

3. Slice the pepper, shred the ginger, and slice the garlic.

4. Put the fish pieces into a basin, add green onions, shredded ginger, pepper, cooking wine, and salt. Knead it well with your hands.

5. Spread it out in a cool place and let it sit for 3 days to dry out the moisture (summer is hot, pickling and freezing for three days can also be done). A slightly "smelly" smell is better.

6. After three days, take the fish pieces (take them out of the refrigerator, use kitchen paper towels to absorb the surface moisture after melting)

7. Heat the pot, add a little oil, and add the fish. Fry skin side down.

8. Turn over, fry until golden brown, take out of the pan and set aside.

9. Pour a little oil into the pot, add dried chilies and stir-fry until fragrant, then add green onions, shredded ginger, garlic slices, and stir-fry until fragrant.

10. Add chili flakes and stir-fry for a few times.

11. Add salt, sugar, soy sauce and fermented rice juice.

12. Add appropriate amount of water and add fried fish pieces.

13. Cover and simmer, drain the soup, open the cover and add vinegar. Sprinkle in chopped chives.

14. Sprinkle in sesame seeds and stir-fry evenly. Golden in color, dry and crispy, sprinkled with sesame seeds, and shaped like glutinous rice cake.