Ingredients
500 g (about 1 lb) grass carp fillet, 50 g pickled red chili peppers.
Seasonings
10 g scallion segments, 10 g garlic slices, 5 g ginger slices, 1 tablespoon salt, 1 teaspoon MSG, 1/2 teaspoon each soy sauce, white vinegar, sugar, and cooking wine, 400 g (about 1 3/4 cups) broth, 2 tablespoons vegetable oil.
Steps
1. Wash the grass carp fillet, cut into 3 cm (about 1.2 inch) cubes, then mix with salt and cooking wine, and marinate for 1 hour.
2. Heat oil in a wok until it reaches about 70% hot (moderately hot), first add pickled chili peppers, scallions, ginger, and garlic and stir-fry until fragrant, then splash in cooking wine.
3. Add salt, sugar, soy sauce, grass carp pieces, and broth; bring to a boil and cook until the sauce thickens, then stir in white vinegar and MSG to taste.