Sichuan-style Boiled Fish

Main Ingredients:
500g Grass Carp

Supporting Ingredients:
100g Potato Starch, 10g Green Pepper, 10g Chili Pepper, 5g Coriander, 20g Wild Pepper, 20g Pickled Ginger

Seasonings:
30g Haoji Ginger and Chilli Sichuan Sauce, 8g Haoji Chicken Flavour Seasoning Granules, 2g Pepper, 10g Wild Pepper Water, 50g Raw Starch, 10g Cooking Wine, 3g Salt, 1 Egg

Preparation Method:
1. Clean and kill the grass carp, remove the head and large bones. Slice the fish into thin slices using a knife. Add egg white, raw starch, salt, and cooking wine to marinate. After coating, use warm oil to slide and scatter for later use. Boil the potato starch in water and set aside. Chop the pickled ginger and wild pepper into fine particles.
2. Heat an appropriate amount of oil in a pan. Stir-fry the chopped pickled ginger and wild pepper particles until fragrant, then add water. Incorporate Haoji Ginger and Chilli Sichuan Sauce, Haoji Chicken Flavour Seasoning Granules, pepper, and wild pepper water. Simmer over medium heat for 5 minutes, remove the residue, and thicken slightly with water and starch. Add the fish slices.
3. Cut the green pepper and chili pepper into circles. Pour hot oil over them, and finally, garnish with coriander.

Taste Characteristics:
Innovative dish taste, sour and refreshing, appetizing.