Ingredients

• Grass carp 1
• Sour cabbage 200g
• Bean sprouts 100g
• Pickled chili 10
• Dried chili 10
• Sichuan peppercorn 1 tbsp
• Garlic 5 cloves
• Ginger 10g
• Scallions 20g
• Salt 2 tbsp
• Cornstarch 2 tbsp
• Cooking wine 2 tbsp
• Chicken powder 1 tsp
• White pepper 1 tsp
• Oil as needed

Steps

1. Prepare fish: Scale and gut grass carp, slice into thin pieces. Cut fish bones into sections.
2. Marinate fish: Place fish slices in bowl, add 1 tbsp salt, 1 tbsp cooking wine, cornstarch, white pepper. Mix well, marinate for 15 minutes.
3. Prepare sour cabbage: Wash sour cabbage, squeeze dry, cut into strips.
4. Stir-fry sour cabbage: Heat oil in wok, add minced garlic, ginger, pickled chili. Add sour cabbage strips, stir-fry for 2 minutes.
5. Cook fish bones: Add water, bring to boil, add fish bone sections. Simmer for 5 minutes.
6. Blanch bean sprouts: Boil water, blanch bean sprouts for 1 minute. Drain and place on serving plate.
7. Cook fish slices: Reduce to low heat, add fish slices one by one. Remove immediately when they turn white (about 30 seconds).
8. Season: Add 1 tbsp salt and chicken powder to the fish broth.
9. Assemble: Place fish slices on bean sprouts, pour fish broth over.
10. Finish: Heat oil, add dried chili and Sichuan peppercorn. Pour hot oil over fish, sprinkle with scallions.