Sichuan Pickled Vegetable Fish Soup (Suancai Yu)

Slice 600 g basa fillets into thin pieces and marinate with 15 g cornstarch, 20 g Shaoxing wine, 2 g pepper, and 5 g salt.

Chop 300 g pickled mustard greens, 30 g ginger, 20 g garlic, 10 g chili peppers, and 30 g scallions.

Heat 40 g vegetable oil in a pot, sauté 5 g Sichuan peppercorns, 2 g Star Anise, and chopped ginger, garlic, chili peppers, and scallion whites until fragrant.