Ingredients
1 fresh Mandarin fish (about 1000 g / 2.2 lbs), 250 g (about 1 cup) fresh broth or stock.
Seasonings
100 g (about 3.5 oz) lard, 30 g (about 1 oz) red chili peppers, 25 g (about 1 tbsp) soy sauce, 20 g (about 1/4 cup) scallions, 15 g (about 1 tbsp) ginger, 10 g (about 2 tsp) each wet cornstarch slurry and sesame oil, 5 g (about 1 tsp) Shaoxing wine, 1 g (about 1/4 tsp) MSG, 1.5 g (about 1/4 tsp) each ground white pepper and salt.
Instructions
1. Remove the seeds from the red bell pepper and julienne it together with the ginger; cut the white part of the scallions into sections and the green part into chopped scallions; slaughter and clean the pencil fish, drain well, then cut into domino-sized pieces about 4 cm long and 2 cm wide.
2. Place a wok over high heat, add 60 g (about 1/4 cup) lard and heat until it reaches 80% hot. Add the fish pieces and stir-fry a few times, then add red chili peppers, ginger, scallion whites, Shaoxing wine, salt, and soy sauce. Stir-fry briefly, then add fresh broth, cover and braise for 2-3 minutes until the sauce thickens and reduces.
3. Add MSG, 30 g (about 2 tablespoons) lard, and chopped scallions to the pan, thicken with a cornstarch slurry, drizzle with sesame oil, and sprinkle with white pepper. This dish features tender, sweet, and flavorful meat—rich yet not greasy, with an intense, lingering aroma.