水煮鱼

Marinate fish slices in egg white, cornstarch, and a pinch of salt for fifteen minutes to create a velvety coating that protects the delicate flesh during poaching.

Blanch bean sprouts and celery in boiling water for one minute, then arrange in the bottom of a large deep serving bowl.

Heat two tablespoons of oil in a wok and fry doubanjiang, ginger, and garlic for two minutes until the oil turns a deep red and the paste is fragrant.

Add one liter of water or stock, bring to a boil, then gently slide the marinated fish slices into the broth one at a time, poaching for three minutes until just cooked through.

Use a slotted spoon to transfer the fish onto the bed of vegetables in the serving bowl, ladling enough broth to partially cover the fish.

In a clean wok, heat remaining vegetable oil until smoking, scatter dried chilies, Sichuan peppercorns, and sliced garlic over the fish, then pour the sizzling oil over everything, creating a dramatic sizzle and releasing an intensely aromatic chili fragrance.