Pickled Vegetable and Sour Fish

Clean the grass carp and cut it into pieces;

Cut the long-pickled vegetables into sections;

Slice the tomatoes.

Cut the carrots into pieces;

Scallions, green onions, and cilantro;

Sichuan pepper;

Sesame;

Stir-fry the preserved vegetables in oil for 3 minutes;

Add water to boil the soup;

Add salt, carrots, and tomatoes;

When the soup boils, add the fish pieces.

Cook on high heat for 5 minutes;

Add the scallions, leeks, and cilantro;

Sprinkle Sichuan peppercorns and sesame on top, and dip in spicy sauce;

In the wok, heat another pot of oil, and pour the hot oil over the seasonings.

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