Ingredients

1 large piece of Longli fish fillet, appropriate amount of kale sprouts, 2 bowls of chicken soup, 2 green onions, 5 garlic cloves, 5 slices of ginger, 2 tablespoons of Sichuan peppercorns, pi 1 tablespoon of county bean paste, a lot of dried red pepper, a little chopped green onion, 4 tablespoons of vegetable oil, a little bit of sugar, a little bit of salt, 1 tablespoon of starch, a little minced ginger, 1 tablespoon of cooking wine

Method

1. After thawing the frozen fish fillets, squeeze out the water and cut into diagonal thin slices with a razor blade

2. Season the fish fillets with a little minced ginger, 1 tablespoon of cooking wine and 1 tablespoon of cooking wine Mix the starch well and let it sit for at least 30 minutes.

3. Wash the vegetables and blanch them in a pot of boiling water until they are raw. Add a few drops of oil to the pan to keep the dish green. Arrange the vegetables on the bottom of the casserole dish. I use a casserole because it has good warmth retention properties and can ultimately allow the spicy and umami flavors in the finished product to penetrate each other. Of course, the taste of fish will be compromised when it is cold.

4. Put 1 tablespoon of oil in the wok, add the onion slices, ginger slices, garlic slices and 1 teaspoon of peppercorns, and sauté over low heat until fragrant. (If there are Sichuan peppercorns in the pot, be sure to control the oil temperature, otherwise the soup will be bitter if the Sichuan peppercorns are burnt.) Then put the Pixian bean paste into the pot and stir-fry until the flavor is released, add the chicken stock, bring to a boil over high heat, then reduce to low heat and simmer for 2 seconds minute.

5. Remove the onions, ginger, garlic, peppercorns, etc. from the chicken soup with a strainer and discard them. Turn up the heat to keep the soup in the pot boiling, then add the fish fillets one by one and rinse them! It takes almost a few dozen seconds to fish out a fish fillet and place it on the vegetable base.

6. After all the fish fillets are blanched, try the taste of the soup. If it's not salty enough, add a little salt, and then add a little bit of sugar to make it fresh, and to combine the spicy taste. When the soup tastes right, pour the soup into a casserole with vegetables and fish, and cover it to keep it warm.

7. Put 3 tablespoons of vegetable oil in a clean pot and turn off the heat when it starts to smoke. At this time, spread 2 tablespoons of Sichuan peppercorns and a lot of dried red pepper on the fish fillet. If you are not afraid of spicy food, you can cut the dried red pepper to let the pepper seeds come out. I like spicy food like Ye Gong loves dragons, so I order it to order, so I use a whole red pepper. When preparing the red pepper and Sichuan peppercorns, the oil temperature has just dropped a bit, otherwise the Sichuan peppercorns and dried red peppers will still turn black and bitter if the oil temperature is too high.

8. Pour the oil on the dried red pepper, and the spicy smell will hit your nostrils after a few cracklings. Sprinkle some chopped green onion and you're done.