Step 1

Clean the scales and internal organs of grass carp, cut off the head and tail, fillet the fish, and then cut the fish into small pieces. Add shredded ginger, Sichuan peppercorns, and dried chili peppers, then pour in rice wine and salt, gently mix evenly, and marinate for more than 30 minutes. The longer the time, the more flavorful it will be (it’s okay to marinate more at a time and put it in the refrigerator)

Step 2

Separate the marinated fish pieces from the spices. Do not throw away the spices you picked out. You can also use them. In addition, prepare some onions, ginger, garlic, Sichuan peppercorns, and dried chili peppers.

Step 3

Put oil in a pot and heat it over low heat until it is 70% hot. Add the fish pieces and fry until golden brown and crispy on both sides. Remove and set aside.

Step 4

Leave the oil in the pot and sauté the onion, ginger, garlic, Sichuan peppercorns, and dried chili until fragrant. Pour the spices from the pickled fish into the pot and stir-fry until fragrant.

Step 5

Pour the fried fish back into the pot, add rice wine, soy sauce and sugar, stir-fry evenly, and add a few drops of vinegar along the edge of the pot before removing from the pot. , and sprinkle some fried white sesame seeds to enhance the freshness of the fish pieces.