Spicy Sichuan Pepper Boiled Fish

Method

1. 01

   Step 1

   Combine Sichuan peppercorns, green millet peppers, green pointed peppers, 10 grams of oil, and 10 grams of garlic in a grinder and mince.

   

2. 02

   Step 2

   Cut the fish into fillets, wash them, add egg white, cornstarch, pepper, chicken bouillon, and cooking wine, and marinate for 10 minutes.

   

3. 03

   Step 3

   Prepare sliced ​​ginger, garlic, scallions, and pickled peppers. Soak glass noodles until soft and place them at the bottom of a bowl. Slice potatoes. Cut pickled cabbage into 1-inch pieces. Slice green and red chili peppers into rings. Chop scallions.

   

4. 04

   Step 4

   Heat oil in a wok, sauté sliced ​​scallions, ginger, and garlic until fragrant, then add the ground sauce and stir-fry in chili oil.

   

5. 05

   Step 5

   Add the pickled cabbage and stir-fry quickly until it releases a rich aroma.

   

6. 06

   Step 6

   Add chicken broth or water, bring to a boil, then add potato slices, salt, chicken bouillon, pepper, and white vinegar to taste. Once the potatoes are cooked, pour them into a bowl containing glass noodles and set aside.

   

7. 07

   Step 7

   Bring water to 80 degrees Celsius in a pot, then gently fry the fish fillets until cooked through. Skim off any foam, then remove the fillets with a slotted spoon.

   

8. 08

   Step 8

   Arrange the fish fillets evenly on top of the prepared soup. Heat oil in a pan, add dried Sichuan peppercorns, dried chilies, sesame seeds, and chili oil to sauté until fragrant. Pour the oil over the fish fillets, then sprinkle with chopped green and red chili rings and scallions. Garnish with chrysanthemum flowers or similar decorations before serving.