Fish Creek Catfish

Fish Creek Catfish

　　Ingredients: Catfish, fresh red chili peppers, Sichuan peppercorns, celery, scallions, Pixian bean paste, cooking wine, salt, oil, soy sauce, chicken broth, garlic cloves, ginger

　　Method:

　　1. First coat the fish with pea starch slurry. Heat the wok with oil. When the oil is about 70–80% hot, quickly fry the fish and then remove it.

　　2. Leave a small amount of oil in the pan and let it cool to 40–50% heat. Finely chop the ginger and Pixian bean paste, then stir-fry them in the oil until fragrant. Add chicken broth or other clear soup and bring to a boil.

　　3. Once the soup boils, add the fish pieces to the pan and simmer over medium heat for seven to ten minutes, stirring as little as possible.

　　4. A few minutes before removing from the heat, add Sichuan peppercorns, celery, garlic cloves, and other seasonings into the pan. Thicken with a starch slurry and reduce the sauce. Sprinkle chopped scallions and a bit of ground Sichuan peppercorn on top before serving. Plate and serve.