Cut the grass carp.Slaughter and clean the grass carp, wash off the scales, gills, and internal organs, then cut off the head.Remove the bones from the fish head, leaving the body meat attached to the tail, and make a cross-cut pattern.Slice the green and red peppers.Heat the oil in a wok, coat the fish head and flesh with dry starch, fry until golden brown, remove, and arrange to form a fish shape on a plate.Stir-fry the fermented black beans and sliced green and red peppers in the remaining oil.Add sugar, cooking wine, salt, pepper powder, and sesame oil.

Cook until fragrant, then pour over the fish on the plate.

Slightly oil in the pot, adddou chǐ, chopped green and red peppers, stir-fry until fragrant,add sugar,millet wine, salt,pepper powder,and sesame oil, stir-fry, then pour over the fish on the plate.