Ingredients:

Main Ingredients:

• 1 silver carp

• 1 bunch mung bean sprouts

• 2 small cabbages

Marinade Seasoning:

• ½ spoon salt

• 2 spoons onion and ginger water

• 1 spoon pepper

• 1 egg white

• 1 spoon starch

Other Seasonings:

• 2 spoons salt

• 2 spoons white wine

• ½ head garlic, minced

• 1 piece ginger, sliced

• 1 section green onion, chopped

• 2 spoons bean paste

• 1 shallot, chopped

• 2 spoons light soy sauce

• 1 teaspoon sugar

• 1 spoon pepper powder

• 1 spoon chicken essence

• 1 handful Sichuan peppercorns

• 1 handful dried chili peppers

Instructions:

Step 1:
Remove the scales, gills, and internal organs of the fish. Clean it thoroughly, separate the bones and meat, chop the bones, and slice the fish thinly. In a bowl, combine the fish with 2 spoons of salt and 2 spoons of white wine, stirring for 2 minutes. Cover with clean water and soak for 10 minutes.

Step 2:
After soaking, rinse the fish fillets several times with clean water, then squeeze out excess moisture. In a large bowl, add ½ spoon salt, 2 spoons onion and ginger water, 1 spoon pepper, 1 egg white, and 1 spoon starch. Mix well and marinate for another 10 minutes.

Step 3:
Prepare the seasonings by chopping the garlic, shallots, scallions, and slicing the ginger. Place them on a plate separately and add half a handful of Sichuan peppercorns and chopped dried chilies.

Step 4:
Heat a little oil in a pan, sprinkle a bit of salt, and fry the cleaned fish bones over medium-low heat until slightly yellow on both sides.

Step 5:
Add boiling water, ginger slices, and scallion segments to the fried fish bones. Bring to a boil and simmer for 10 minutes until the soup is thick and white.

Step 6:
In another pot, heat a little oil, add the bean sprouts and bok choy, and stir-fry until the bean sprouts wilt. Serve in a soup bowl and set aside the fish bones.

Step 7:
Reheat the wok, add 1 tablespoon of oil, and sauté the scallion, ginger, and peppercorns until fragrant. Add 2 tablespoons of bean paste and stir-fry, then pour in the boiled fish soup. Bring to a boil, then simmer on low heat for about 5 minutes to enhance the flavor.

Step 8:
After simmering, remove the seasoning residue. Add 2 spoons light soy sauce, 1 teaspoon sugar, 1 spoon pepper, and 1 spoon chicken essence. On low heat, gently place the fish fillets into the pot and blanch until just set before increasing the heat to boil.

Step 9:
Once boiling, scoop out the fish fillets with a colander and place them over the bean sprouts and fish bones. Pour the soup into the bowl and top with minced garlic and chopped green onions.

Step 10:
In a wok, heat a large spoonful of oil to 60% hot. Add the peppercorns and dried chilies to release their aroma, then quickly pour over the fish fillets. Garnish with chopped green onions to finish.

Tips:

1. Rubbing fish fillets with salt and white wine, followed by rinsing, effectively removes any fishy smell, resulting in fresh and tender meat.

2. Proper marination with the right seasonings is crucial for flavor. Knead with salt, cooking wine, and onion and ginger water before adding egg white and starch to lock in moisture.

3. Fry fish bones first, then add cooking wine to remove any fishy scent, ensuring a milky white soup.

4. Cook fish at a low simmer to prevent overcooking; generally, 30 to 40 seconds is sufficient.

5. Customize your dish with side vegetables, but stir-fry them separately to maintain the fish’s flavor.

6. Use hot oil for the Sichuan peppercorns and chili peppers to maximize their aromatic release.