Ingredients
6 slices of grass carp jaw (the meaty cheek portion).
Seasonings
vegetable oil, rice wine, soy sauce, vinegar, sugar, white pepper, sesame oil, and cornstarch slurry to taste, 2 cups water, 2 scallions, 1 garlic chive stalk.
Instructions
1. Finely chop the scallions; clean the fish cheeks; slice the garlic sprouts.
2. Heat a wok over high heat, sauté scallions and garlic in oil until fragrant, then add wine, soy sauce, vinegar, sugar, white pepper, and 2 cups of water; simmer for 8 minutes, thicken with a cornstarch slurry, drizzle with sesame oil, and garnish with garlic sprouts before serving.