Pickled Chinese cabbage Fish

1. Cut grass carp into thin slices and thicken them with cooking wine, pepper powder, and salt. Mix well and marinate for 20 minutes

2. Cut green and red peppers into sections, slice ginger and garlic into slices

3. pickled Chinese cabbage and Chinese prickly ash are ready

4. Put a little oil in the pot, stir fry pickled Chinese cabbage for a while, add ginger and garlic slices, and then add boiling water to boil

5. After filtering the juice, pour it into a prepared large bowl, then stir fry the Sichuan peppercorns and dried peppers until fragrant, and add in

6. Bring the filtered soup to a boil, add the marinated fish slices and scatter them. Cook for 1 to 2 minutes

7. Pour into a large bowl, then boil the oil in the wok. Pour the rolling oil onto the fish slices, making a squeaking sound and the aroma rising

Finally, sprinkle some chopped green onions and serve.