Ingredients
1 grass carp (about 2-3 lbs), 20 g red chili pepper.
Seasonings
Ginger, scallions, garlic, Sichuan peppercorns, chicken bouillon, white pepper, sugar, cooking wine, dark soy sauce, light soy sauce, sesame oil, and vegetable oil, all to taste.
Steps
1. Remove the stem and seeds from the red bell pepper, wash it, and cut into small pieces; clean and prepare the grass carp, remove the bones, take the fillet, and slice into pieces.
2. Heat oil in a wok until hot, then deep-fry the grass carp until crispy, remove and drain the oil.
3. Heat the remaining oil in the wok, sauté garlic, red chili peppers, Sichuan peppercorns, minced scallions, and minced ginger until fragrant, then add the fried grass carp fillets and toss everything together quickly.
4. Then add chicken bouillon, white pepper, sugar, cooking wine, dark soy sauce, and light soy sauce, stir-frying until the flavors meld, then drizzle with sesame oil and remove from the wok to plate.