Ingredients
1 whole hairtail fish, 75 g (about 2/3 cup) napa cabbage leaves, 75 g (about 1 cup) rehydrated mung bean vermicelli.
Seasonings
Chopped scallions, minced ginger, and minced garlic, a small amount each; 1 tablespoon each of salt and chicken bouillon; 2 teaspoons each of sugar, soy sauce, black vinegar, and sesame oil; 1 teaspoon each of broad bean paste and cooking wine; fresh stock and vegetable oil, as needed.
Steps
1. Clean the hairtail fish by removing the innards, wash thoroughly, and cut into small sections. Lightly marinate with salt, cooking wine, and soy sauce, then deep-fry in hot oil until fully cooked. Remove and drain the oil. Wash the cabbage leaves, blanch them in boiling water, and place them in a clay pot along with the vermicelli noodles.
2. Heat oil in a wok over high heat, add scallions, ginger, garlic, and broad bean paste, stir-frying until fragrant. Add cooking wine, fresh stock, the ribbonfish, salt, chicken bouillon, sugar, soy sauce, and black vinegar, then simmer until the flavors meld. Transfer everything to a clay pot, drizzle with sesame oil, and serve.