1 grass carp (about 2 pounds) 2 tablespoons (30 grams) of pepper 1 teaspoon (5 grams) of salt 1 teaspoon (5 grams) of dried red chili pepper 10 pieces of minced ginger 2 tablespoons (30 grams) of minced garlic 2 tablespoons (30 grams) of minced green onion a small handful of julienned wine 1 tablespoon (15 ml) of wine frying ingredients: 1 tablespoon (15 ml) of soy sauce 1 tablespoon (15 ml) of vinegar 1 tablespoon (15 ml) of sugar 1 teaspoon (5 grams)

How to

Methods

1) Scale and gut the grass carp and clean it. Cut off the head, then cut the fish body into even pieces of about 6 cm and place in a large bowl.

2) Add the shredded green onion, minced ginger and garlic. Pour in the dried chili peppers cut into segments with scissors, then pour in the peppercorns, cooking wine and salt, and mix gently with your hands (be careful not to let the fish bones pierce your hands).

3) Put the fish along with the seasonings into a ziplock bag, seal it, and place it in the freezer to marinate for 7 days. 7 days later ~~~~~~~

4) After 7 days, take out the marinated fish pieces and defrost them (thaw them in sunlight at lower temperatures, or defrost them on a daily basis at higher temperatures). When the fish is thawed until half-dry, strip the seasoning from the fish and set aside in a small bowl.

5) put a little oil in the pot, low heat to seventy percent of the heat, under the fish pieces kang fish. (kang is Wuhan's way of saying, I think the Mandarin translation should be close to the meaning of frying). Fish kang to both sides of the golden brown, fish out.

6) Pour the fish marinade into a pot, add soy sauce, sugar, and a little cool water. After 20 seconds on high heat, pour the fish back into the pot, cover and cook for 2 minutes, open the lid and reduce the sauce on high heat, and cook a few drops of vinegar before serving to enhance the freshness of the fish pieces. Serve and sprinkle some sesame seeds.