Sichuan Pickled Vegetable Fish Soup (Suancai Yu)

1. Slice the Basa fillets into thin, bite-sized pieces. In a bowl, combine the Basa fillets with Shaoxing wine, white pepper, cornstarch, and 5g of salt. Mix well and let marinate for 15 minutes.

2. Rinse the Pickled mustard greens thoroughly under cold water to remove excess salt, then squeeze them dry and chop them into 2-3 cm segments.

3. Heat the Vegetable oil in a large wok or pot over medium-high heat. Add the sliced Ginger, minced Garlic, and chopped Scallions (white parts) and stir-fry until fragrant, about 1 minute.