Accessories: 30g of dried pepper, 2 heads of garlic, 1 spoon of pepper, 1 spoon of vinegar, 1 spoon of pepper powder, 20g of pickled ginger, 20g of pepper, 20g of pickled pepper, onion 100g, sugar 1 spoon, and Pixian douban 2.

Step 1: Clean a silver carp, cut it into pieces and marinate it with cooking wine and salt.

Step 2: Prepare the ingredients.

Step 3: cut scallion into sections, slice garlic, pickle pepper and ginger, and cut into powder.

Step 4: Relax the oil in the pan, heat it, add dried Chili, garlic, pickled ginger, pickled sea pepper and Pixian watercress and stir-fry until the oil turns red and bright.

Step 5: Pour the fish head into the basin with a spoon, spread the shallots, add some fresh soup, and add the fish head and fillets.

Step 6: Add cooking wine until the color turns white, add salt, sugar and pepper, and shake the pan while cooking the fish. When the fish is almost cooked, add soy sauce and balsamic vinegar.

Step 7: First pour the fish head into the basin with a spoon and sprinkle with shallots.

Step 8: Pour the fish fillets and soup into the basin and sprinkle with pepper powder, minced garlic and chopped green onion.

Step 9: put vegetable oil (more) in the pot. When the oil temperature is high, turn off the heat and quickly dry the pepper and pepper and sprinkle them on the fish fillets.

Step 10: Cook the boiled fish.