1. Main ingredients: 2 carp, 2 tablespoons of cooking wine, 2 tablespoons of sesame oil, 2 tablespoons of pepper water, 15 grams of fresh peppercorns, 9 fresh red peppers, 1 tablespoon of Pixian bean paste, 1 tablespoon of tomato paste,
8 grams of green onions.
2. Accessories: 2 spoons of rice vinegar, 10 grams of sugar, appropriate amount of salt, appropriate amount of starch, 6 grams of coriander, 4 grams of ginger, 1 egg white.
3. Remove the scales and black membrane of a carp, wash it, cut off the head and tail, salt it for a while, and then wrap it in a thin layer of starch.
Heat oil in a pan, add fish heads and tails and fry until golden brown and take out.
4. Peel the fish body and cut into 0.5 cm thick fillets, add salt to taste.
5. Pour in the cooking wine and white vinegar and mix well.
6. Add sugar and pepper water soaked in advance, and continue to mix well.
7. Pour in sesame oil and mix well, then add starch and mix well.
8. Pour in half of the egg whites, mix thoroughly and marinate for 20 minutes. Heat the pan and fry until golden brown.
9. Take the body of another carp, remove the skin, remove the flesh, chop into fish paste, and add salt.
10. Add cooking wine and white vinegar and mix well.
11. Add sugar and pepper water soaked in advance, and continue to mix well.
12. Pour in sesame oil and mix well, then add starch and mix well.
13. Pour in half the egg white and mix thoroughly, then chop the coriander, green onion and ginger.
14. Add coriander, green onions and chopped ginger, mix well and marinate for 20 minutes. Heat oil in the pot.
15. Use your hands to squeeze the fish paste into fish balls, fry them in the pot until golden, take them out, and place them on a plate with the fried fish fillets, fish heads, and fish tails.
16. Add oil to another pan, stir-fry Pixian bean paste until fragrant, then pour in tomato sauce.
17. Pour appropriate amount of water to boil and add fresh red pepper.
18. Pour in fresh Sichuan peppercorns and bring to a boil, then pour it over the arranged fish.