Beer crucian carp

Overview

I like to cook dishes that I have never cooked before, play around with them, and use the methods used in other dishes in other places

Clean the fresh crucian carp, clean the cucumber, tomato, ginger, garlic, onion and millet pepper.
Cut the crucian carp into large pieces, add cooking wine and ginger slices to remove the fishy smell, add chili powder to taste, and leave it for 15 minutes.
Cut the tomatoes into cubes, cut the cucumbers into sections, cut the millet and pepper into small sections, mince the ginger, and cut the green onions into sections.
Pour oil, appropriate amount of Sichuan peppercorns and dried chili pepper segments into the pot, wait until the oil temperature rises. Put the minced ginger, minced garlic, and millet pepper into the oil pan and stir-fry until fragrant (you can also add bean paste). Pour in tomatoes and sauté for a while, pour in beer, add dark soy sauce and light soy sauce. Personally, I also added a little bit of root because I like the taste. After it boils, add the fish pieces, cover the pot, and then turn down the heat to low.
A few minutes before putting the pot into the pot, add the cucumber segments, add salt, toss gently, and when cooked, add the green onion segments