1. Prepare materials. Bring anchovies, onions, cooking oil, dried chilies, Sichuan peppercorns, ginger, garlic, starch, cooking wine, salt, MSG, Pixian watercress, sugar, and pickled peppers.

2. Wash the anchovies, garlic, ginger, scallions and onions, cut the silver carp into cubes, cut the onions into cubes, shred the ginger and garlic, cut some ginger, cut the green onions into sections, cut the dried chilies into sections, soak them Cut pepper into sections.

3. Wash the anchovies until there is no red blood, put them into a clean basin, add starch, cooking wine, salt, minced ginger, knead patiently and marinate for a few minutes.

4. Put an appropriate amount of oil into the pot. When the oil is hot, add the marinated fish immediately. Wait until the fish is golden brown on the outside. It will take about 60 seconds. Do not fry for too long. . Remove from oil and serve on a plate.

5. Continue to use the fried oil. After heating, add Sichuan peppercorns and dried chili peppers. When fragrant, add shredded ginger, garlic, and onions and stir-fry, then add the fried fish. Finally, put the Pixian Douban in a bowl, add an appropriate amount of water, salt, MSG, and a little sugar into the pot. The amount of water should just cover half of the fish. Cover the pot and simmer for 3-5 minutes. fish out.

6. You can add some coriander or green onions at the end.