Ingredients
1 grass carp (about 2-3 lbs), soybean sprouts to taste.
Seasonings
Dried chili peppers, Sichuan peppercorns, ginger, scallion segments, garlic, chili oil, oil, salt, MSG, cornstarch, cooking wine, broad bean paste, cilantro, and white pepper, all to taste.
Instructions
1. Rinse the fish fillets, slice them, and marinate with cooking wine, salt, and egg white for 30 minutes. Wash the bean sprouts, cilantro, and garlic, then cut them into sections.
2. Heat oil in a wok, briefly stir-fry the bean sprouts until warm, then spread them in the bottom of a serving bowl. Heat more oil in the wok to about 70% hot, add Sichuan peppercorns, dried chilies, garlic, and ginger slices, stir-frying until fragrant. Add salt, broad bean paste, and chili oil, stirring to combine. Pour in stock and bring to a boil. Quickly add the fish slices one by one, cooking until just done. Pour the fish and broth over the bean sprouts, then sprinkle with cilantro. Heat a small amount of oil in the wok, add a few Sichuan peppercorns, dried chilies, and scallion segments, stir-frying until fragrant. Immediately drizzle this hot oil over the cilantro and fish before serving.