1 grass carp (about 1 piece)
2 tablespoons (30g) Sichuan peppercorns
2 teaspoons (5g) salt
10 dried red chili peppers
2 tablespoons (30g) minced ginger
2 tablespoons (30g) minced garlic
1 small handful of shredded scallions
1 tablespoon (15ml) cooking wine
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) vinegar
1 teaspoon (5g) sugar
Remove scales, internal organs, and clean the grass carp thoroughly. Cut off the head and slice the body into uniform pieces about 6 cm each. Place the fish pieces in a large bowl and add shredded scallions, minced ginger, and minced garlic. Use scissors to cut the dried chili peppers into segments and add them to the bowl along with Sichuan peppercorns, cooking wine, and salt. Gently mix everything evenly with your hands (be careful not to get pricked by fish bones). Place the mixed fish and seasonings into a sealed bag, seal tightly, and refrigerate in the freezer for 7 days for pickling.
After 7 days, remove the pickled fish pieces and thaw them (thaw in sunlight if temperature is low, or at room temperature if it is warm). When the fish is half-dry, strip off the seasonings from the fish surface and set them aside in a small bowl. Heat a little oil in a pan over low heat until it reaches 70% hot, then add the fish pieces and pan-fry. Fry until both sides turn golden brown, then remove the fish.
Add the reserved seasonings from the fish to the pan, along with soy sauce, sugar, and a small amount of cold water. Bring to a boil over high heat for 20 seconds, then return the fish to the pan. Cover and cook for 2 minutes. Uncover and reduce the sauce over high heat. Just before serving, add a few drops of vinegar to enhance and preserve the fresh aroma of the fish. Once plated, sprinkle with some sesame seeds.
