Lin Xu lifted the carp out of the pond.
As winter approaches, the carp have stored enough fat to get through the season, so the fish are quite plump and firm now.
Once the carp is scooped out, remove the scales and make an incision from the back.
First, remove the internal organs, then sever the backbone at both the head and tail. Next, use the tip of the knife to remove the spine from the carp, and take out the rib bones.
With that, the fish is now boneless and spine-free except for the head and tail.
Once this is done, begin preparing the fish head.
When slicing the back, it's crucial not to cut into the head; otherwise, the stuffed meat might fall out.
Use a knife to cut along the pectoral fins forward, removing the gills and teeth, and the fish is properly prepped.
Place the fish into a basin, sprinkle with Sichuan peppercorns, add some chopped scallion and ginger, then drizzle with light soy sauce and rice wine, evenly coating inside and out.
