Pickled Chinese cabbage Fish

1. Remove the fish bones from the fish section and soak them in clean water for five minutes to make fish slices

2. Control the moisture content of fish fillets by using kitchen paper to absorb excess water. Add a quarter teaspoon of salt, one teaspoon of cooking wine, half a teaspoon of pepper powder, half a teaspoon of cornstarch, and egg white

3. Mix in a clockwise direction (do not apply too much force to avoid scattering the fish meat) and marinate for fifteen minutes

4. Shred pickled Chinese cabbage and soak it in water. Chop ginger, garlic and pickled pepper

5. Heat an appropriate amount of oil in a wok until 50% hot. Stir fry Sichuan peppercorns, minced garlic, ginger, and pickled peppers together

6. Add pickled Chinese cabbage and stir fry for two minutes. Add a large bowl of boiled water

7. Boil the fish slices over high heat

8. Cook for about two minutes and add one-third teaspoon of chicken powder for seasoning

9. Pour the cooked fish slices and soup into a prepared large bowl, sprinkle with chopped green onions and chili peppers for later use

10. Heat a small amount of oil in a wok until 70% hot

11. Pour the cooked oil evenly onto the fish fillet

12. Finished products