Pickled pepper carp

Overview

This dish is better made with silver carp. I went to the market late and only had carp, but it tasted good too

After washing the carp, dry it with water
Use a knife to cut open the bottom of the fish head, and you will see a small white dot. Also cut the fish tail
Then you can draw the fishy line. When drawing the fishy line, tap the fish body lightly with the back of the knife and draw while patting. When one side is ready, use the same method to draw the fishy line from the other side
After removing the fishy thread, cut the fish into small pieces, add an appropriate amount of salt, and marinate with thirteen spices for a while
When marinating the fish, cut the prepared pickled peppers, ginger into shreds, dice garlic, spicy millet, and mince the watercress
Green onions and celery cut into sections
Add a small amount of flour to the fish pieces, stir and fry over high heat in a pan until golden in color and take out
Add appropriate amount of oil left in the pot, add picture 5, then add Sichuan peppercorns, stir-fry white sugar until fragrant, add water and cook for 5 minutes, add appropriate amount of cooking wine
Put the fried fish into the pot without turning it. After the juice is reduced, add green onions, celery segments, chicken essence, and no salt if it is light.
Take out of the pot