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Cut the fish meat into thin slices and chop the bones into sections.
Put all the bone section and fish slices in large bowl; add cooking wine, cornstarch and salt. Mix thoroughly and set aside to marinade about 15~30 minutes.
Boil some water in wok and cook mushrooms or any other vegetables you like. Then lay the vegetables in the bottom of your final container (you can also use cabbage or other vegetable to replace)
Heat up 1 tablespoon of vegetable oil in wok, add star anise, cassia bark and taso ko to stir fry for around 2 minutes until you can smell the aroma.Discard the cassia bark.
Add garlic, ginger and white part of green onion to stir-fry around 1 minute, then add half of the Sichuan peppercorn and half of the dried chili peppers to stir-fry until smell the tastes.
Add doubanjiang and dou-chi to stir-fry for 1 minute until aroma.
Pour water (around 3 cups) to wok and slow the fire after the water becomes boiling to simmer for 15 minutes,and then add 2 teaspoons of salt.
Pick the bone sections out of the marinading bowl and cook them firstly for around 1 minute.And the thin slices in to cook until the slice becomes white.
Transfer all the content to the serving bowl. Garnish some chopped spring onion firstly and then sesame seeds.
Heat up around 2 teaspoons cooking oil in wok again and add the left Sichuan peppercorn and chili peppers.
Pour the hot oil with Sichuan peppercorn and chili peppers evenly on the surface of the serving bowl.
Garnish another layer of spring onions.