Spicy Fish

Spicy Fish

　　Method: Clean and prepare the grass carp. Remove the flesh and slice it into pieces about 0.4 cm thick and weighing around 3 grams each; reserve the fish head and bones. Cut celery and garlic sprouts into 8 cm lengths for later use. Marinate the fish slices with 2 grams of salt, cooking wine, minced scallion and ginger, pepper, and dry starch for 10 minutes. Heat refined oil in a wok until it reaches 60% heat, then add broad bean paste and stir-fry over low heat for 2 minutes; add minced garlic and ginger and stir-fry over low heat for 1 minute; pour in fresh stock, 1 gram of salt, MSG, light soy sauce, and chicken essence, and bring to a simmer over low heat. Then add bean sprouts, celery, and garlic sprouts and blanch over low heat for 2 minutes; remove the bean sprouts, celery, and garlic sprouts and place them at the bottom of a serving bowl. Next, put the fish head and bones into the wok and simmer over low heat for 3 minutes, then remove and also place them at the bottom of the bowl. Finally, add the fish slices and simmer over low heat for 2 minutes, then pour the fish and broth together into the bowl. In a clean wok, heat chili oil until it reaches 70% heat, then add dried chili peppers and Sichuan peppercorns and stir-fry over low heat for 3 minutes. Pour the mixture over the fish in the bowl and sprinkle with sesame seeds and cilantro before serving.