First, make a cut along the back of the fish. This helps the meat cook more evenly and makes the fish look better when fried.

Next, prepare a marinade by grabbing a small handful of Sichuan peppercorns, some scallion sections, and a few slices of ginger. Add some cooking wine to the bowl and rub the ingredients together firmly.

Then add two bowls of water, place the fish in, and soak it for one hour to remove the fishy smell.

Before frying the fish, make sure to pat it dry thoroughly. Next, coat both the fish flesh and skin with a thin layer of cornstarch. This will make the fish extra crispy when fried.

Heat a small amount of oil in a pan and fry the side with the meat first. Fry on low heat for 4-5 minutes before flipping it over.

Continue frying for another 5 minutes, gently pressing it down occasionally.

Finally, sprinkle some salt and pepper on top, and the dish is ready to be served!