Ingredients

• Grass carp 1
• Bean sprouts 200g
• Cabbage 100g
• Tofu skin 100g
• Dried chili 20
• Sichuan peppercorn 2 tbsp
• Doubanjiang 3 tbsp
• Garlic 8 cloves
• Ginger 15g
• Scallions 30g
• Cornstarch 2 tbsp
• Salt 2 tbsp
• Cooking wine 2 tbsp
• Chicken powder 1 tbsp
• Egg white 1
• Oil as needed

Steps

1. Prepare fish: Scale and gut grass carp, slice into thin pieces. Set fish bones aside.
2. Marinate fish: Place fish slices in bowl, add egg white, 1 tbsp salt, 1 tbsp cooking wine, cornstarch. Mix well, marinate for 20 minutes.
3. Prepare vegetables: Wash bean sprouts, cut cabbage, slice tofu skin. Blanch all, drain and place on serving plate.
4. Make base: Heat oil in wok, add doubanjiang, stir until red oil appears. Add ginger slices, garlic, scallions.
5. Cook bones: Add water, bring to boil, add fish bone sections. Simmer on medium heat for 8 minutes.
6. Cook fish: Reduce to low heat, add fish slices one by one. Cook for about 1 minute, then remove.
7. Season: Add 1 tbsp salt and chicken powder to the broth.
8. Assemble: Place fish slices on vegetables, pour broth over.
9. Finish: Heat oil (more than usual), add dried chili and Sichuan peppercorn. Pour hot oil over fish until fragrant.
10. Serve: Sprinkle with scallions and cilantro, serve hot.