Ingredients
1 carp, with equal parts fatty and lean ground pork to taste.
Seasonings
Sichuan salt, cooking wine, ginger, garlic, pickled chili peppers, soy sauce, sugar, ground white pepper, and scallions, each to taste.
Instructions
1. Make several diagonal cuts on both sides of the carp, then marinate with Sichuan salt and cooking wine. Heat oil in a wok until it reaches 80% of its smoking point, then deep-fry the fish until golden brown.
2. Leave some oil in the wok, add ground pork, sugar, Sichuan salt, cooking wine, ground white pepper, fresh broth, ginger, garlic, chili peppers, and soy sauce. Cook until the sauce is nearly dry, then remove from the wok and plate.