Szechuan Boiled Fish

In a bowl, combine the white fish fillet slices with 30 grams of Shaoxing wine, 20 grams of light soy sauce, white pepper, cornstarch, and egg white. Mix well and marinate for 15 minutes.

Blanch the bean sprouts and Napa cabbage in boiling water for 1-2 minutes until slightly tender. Drain and arrange them at the bottom of a large serving bowl.

Heat 100 grams of vegetable oil in a wok over medium-high heat. Add 20 grams of dried chili and 5 grams of Sichuan peppercorn, stir-fry until fragrant and slightly darkened, then remove and set aside for topping.