Versatile:
Authentic Chengdu-style dish with an explosive spicy and numbing flavor, delivering a unique Sichuan taste.
Numbing and Spicy Fish
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Numbing flavor:
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Spicy flavor:
Versatile:
You can adapt this dish to local ingredients and create variations such as Spicy Hot Pot or Duck Blood in Chili Sauce.
cooking steps
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Main Ingredients & Seasoning
1 Grass carp
1000g
Hao Ren Jia Beef TallowHot Pot Base
150g
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Accessory Ingredients
Cornstarch
10g
Egg
1
Sichuan peppercorn oil, Sesame oil, Chopped spring onion, Chopped cilantro
5g
Salad oil
50g
Water
600g
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Preparation of Ingredients
1
Clean the grass carp and slice the fish into thin fillets. Marinate the fillets with salt and seasoning, and set aside.2
Chop the spring onions and cilantro for garnish. -
Cooking Steps
1
Heat 50g of salad oil in a pot, then stir-fry the Hao Ren Jia Handmade Beef Tallow Hot Pot Base until fragrant.2
Add 600g of water and bring it to a boil. Once boiling, add the fish fillets and cook until tender. Drizzle with Sichuan peppercorn oil and sesame oil, then transfer the fish to a serving bowl.3
Garnish with chopped spring onions and cilantro. Serve and enjoy!
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