Ingredients
1 whole grass carp (about 1000 g / 2.2 lbs), 30 g (about 1/4 cup) peanuts, 15 g (about 10-12) dried red chilies, 1 egg.
Seasonings
20 g scallions (chopped), 1/2 teaspoon each salt, MSG, and chicken bouillon powder, 1 teaspoon sugar, and to taste Pixian broad bean paste, breadcrumbs, cornstarch, and vegetable oil.
Steps
1. Remove the bones from the grass carp, rinse clean, cut the fillet into cubes, then toss with beaten egg, coat with breadcrumbs, and deep-fry in hot oil until light golden, then remove and drain.
2. Heat the remaining oil in the wok, add Pixian broad bean paste and dried red chilies, stir-fry until fragrant, then add the fish cubes and stir-fry to combine. Season with salt, sugar, MSG, and chicken bouillon, stir-frying until well-flavored. Finally, add peanuts and chopped scallions, toss everything together, and serve.