Ingredients
1 flatfish (about 2500 g / 5.5 lbs)
Seasonings
125 g ginger (cut into chunks), 125 g scallion (cut into sections), 100 g cooking wine, 50 g salt, 13 g Sichuan peppercorns, 2500 g vegetable oil (about 500 g will be absorbed).
Instructions
1. Wash the flatfish, scrape off the scales, remove the gills and internal organs, then marinate with cooking wine, salt, scallions, ginger, and Sichuan peppercorns for about 7 days.
2. Then hang it in a well-ventilated, cool place to air-dry completely, chop into cubes, and soak in a basin of vegetable oil for about 1 month, sealing the basin opening tightly with oiled paper.
3. Steam the oil-marinated fish pieces until cooked through, then remove and let cool. This dish has a savory, aromatic fish flavor with a unique character and will not spoil.