Sichuan Style Spicy Fish Fillets with Pickled Vegetables

Slice the Fish fillets into thin, bite-sized pieces. In a bowl, combine the Fish fillets with 2g Salt, 10g Shaoxing wine, the Egg white, and the Cornstarch. Mix well and set aside to marinate for 15 minutes.

Rinse the Pickled mustard greens thoroughly under cold water to remove excess salt. Squeeze out as much water as possible, then slice them into thin strips.

Heat 20g Vegetable oil in a wok over medium-high heat. Add the sliced Ginger, sliced Garlic, and the white parts of the Scallions. Stir-fry until fragrant, about 1 minute.