1. Cut the silver carp with scales and viscera into three big slices, remove two slices of fish belly and cut into strips, wash and drain, add salt, pepper, and cooking wine to make it even better;
2. Add water and starch evenly.
3. Cut pickled peppers and pickled ginger into strips, and cut scallions into sections.
4. Heat the oil to 60% to 70% heat, put the fish belly strips on medium heat;
5. Fry until a hard shell is formed on the surface and remove it.
6. Save the base oil, sauté pickled pepper, pickled ginger, Chinese pepper, bean paste and white sugar over a low heat;
7. Pour the fish belly strips, add green onions, put MSG, and topping wine;
8. Stir fry over high heat, pour a few vinegar into the pot, and then serve.
