The real boatman's fish across the river is also called Chuanjiang fish, which is actually kimchi fish. It is a little different from what you described. Most specialty restaurants make it secretly, please refer to the recipe of kimchi fish.

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[Main ingredients]: Three fresh crucian carps, 50 grams of pickled green vegetables, 15 grams of pickled peppers, 10 grams each of ginger and garlic, and 15 grams of green onions.

[Accessories]: 5 grams of vegetable oil, 10 grams of sour juice, 10 grams of cooking wine, 10 grams of soy sauce, 150 grams of fresh soup, 10 grams of sesame oil, and 15 grams of starch.

[Production]:

1) Remove the scales and gills of the crucian carp, disembowel it, remove the internal organs, wash it, and make several cuts on both sides of the fish body;

2) Cut the pickled green vegetables into 1.5cm long filaments;

3) Chop the pickled peppers, ginger and garlic into fine pieces. Cut the green onion into thin flowers;

4) Place the wok on high heat and add the vegetables;

5) Heat the oil, add the crucian carp and fry for about 3 minutes until both sides are slightly brown , decan off part of the oil, leaving about 100 grams of oil in the pot, push the fish to the edge of the pot, soak the chili, ginger, garlic, sour juice and green onions until fragrant;

6) Put them in order Add cooking wine, soy sauce, soup, etc., push the fish back into the pot, and bring to a boil over medium heat;

7) Add the pickled vegetables and cook for about 10 minutes;

8) Drain the fish after it is fragrant. Put it into a plate, put chopped green onion and sesame oil in the pot;

9) Finally, thicken the gravy with starch and pour the juice on the fish.