Sichuan style fish with pickled mustard greens

Cut 800 g fish fillet into bite-sized pieces and marinate with 2 g pepper, 5 g salt, 20 g corn starch, and 30 g Shaoxing wine.

Chop 300 g pickled mustard greens, 50 g ginger, 40 g garlic, 15 g chili pepper, and 50 g scallions.

Heat 50 g vegetable oil in a wok over high heat and stir-fry the chopped pickled mustard greens, ginger, garlic, chili pepper, and 5 g Sichuan peppercorns until fragrant.