Kung Pao Fish

Ingredients

　　Chinese grass carp 750g

　　Mustard green 300g

Appropriate oil

Appropriate salt

Raw Ginger appropriate

Dry Red bell pepper appropriate

　　Tangyuan (Sichuan peppercorns) appropriate

Scallions

Garlic cloves

　　Coriander appropriate

　　Doubanjiang 2 tablespoons Pepper powder

　　1 tablespoon Shaoxing wine 1 tablespoon

Egg white 1 piece

Starch appropriate

Kung Pao fish

　　making steps 1. Fish bones

2. Fish head 3. Fish tailMarinate the fish pieces with salt, wine, pepper powder, egg white and starch. 4. Cooked mustard greens are placed in a large bowl.

5. Clean and dry the pot, heat oil, stir-fry ginger slices until fragrant, then add washed mustard greens and cook until done.

6. Transfer the cooked mustard greens to a large bowl.

7. Heat oil in another clean pot, stir-fry chili segments and Sichuan peppercorns over low heat until fragrant, remove them, then add Doubanjiang and stir until red oil comes out.

8. Add stock and bring it to a boil.9. Boil the fish bones and head for 5 minutes, then add the fish slices one by one into the pot, cover immediately after adding and turn off the heat, let it simmer with residual heat for 2 minutes. 10. Pour the cooked fish into the large bowl, sprinkle with stir-fried chili segments (crushed), Sichuan peppercorns (un-crushed), minced garlic, drizzle with hot oil, garnish with scallions and coriander.

Tip Using egg white will make the fish more tender. When adding fish slices, start from the edge of the pot and then place them in the boiling liquid. This ensures even heating and consistent texture. Cover immediately after adding the fish and turn off the heat, using residual heat to cook, resulting in very tender fish slices.

The traditional base vegetable is

Yellow

mung bean sprouts

but I think watercress can better balance the heat for water-based carp dish.

Sichuan peppercorns do not need to be crushed, as this makes them easier to eat with the fish slices.

Place the fish slices along the edge of the pot first, then put them in the boiling broth, ensuring even heating and consistent texture. Cover immediately after adding to trap heat and steam, making the fish very tender.

The base vegetable is traditionally said to be yellow mung bean sprouts, but I prefer water spinach as a base for water boiling fish to balance the heat.

Do not crush the Sichuan pepper; this makes it easier to eat with the fish slices.