2 Make a knife on the fish, make both sides the same, rub some salt and cooking wine on the fish, and marinate it

3 Turn on the heat, heat the wok, add vegetable oil, and heat the oil Add the carp, turn to low heat, and fry until both sides of the fish are golden brown

4 Add onions, ginger, garlic slices, dried red pepper, star anise and Sichuan peppercorns to the pot and saute until fragrant

5 Add white sugar and stir-fry until dissolved. Add white vinegar, cooking wine and soy sauce and stir-fry. Add water and bring to a boil over high heat.

6 Add in the fried fish and bring to a boil over high heat. Simmer over low heat for 15 to 20 minutes, drain the soup, and sprinkle in some shredded green onions.