Main Ingredients:

600g grass carp

Supporting Ingredients:
300g potatoes, 100g onion

Seasonings:
20g Haoji Mult-Aroma Sichuan Spicy Sauce, 5g Haoji Chicken Flavour Seasoning Granules, 5g cooking wine, 20g garlic, 20g dried chili peppers, 2g red peppercorns, 2g cumin powder, 5g chopped scallion, 15g old ginger, 15g scallion, 2g pepper powder, 2g salt, 2g toasted sesame seeds, 4g Haoji Sichuan Green Pepper Oil

Preparation Method:

1. Cut the grass carp open, season with salt, ginger, scallion, pepper, cooking wine, and Haoji Chicken Flavour Seasoning Granules. Cut the potatoes and onion into chunks.

2. Heat the oil to 60% heat, add the grass carp, and fry until golden brown. Reduce the heat and fry until cooked, then remove and plate. Fry the potatoes until cooked and set aside.

Retain some oil in the pan and add garlic, dried chili peppers, and peppercorns. Stir-fry until fragrant, then add water, Haoji Mult-Aroma Sichuan Spicy Sauce, Haoji Chicken Flavour Seasoning Granules, potatoes, and onion. Simmer until the sauce reduces to a half-sauce, half-oil consistency. Add cumin powder and Haoji Sichuan Green Pepper Oil, and pour over the fish.

3. Sprinkle with chopped scallion and toasted sesame seeds before serving.

Dish Characteristics:
Spicy, numbing, and delicious, making it an excellent accompaniment to alcoholic beverages.