Sichuan Boiled Fish (Shui Zhu Yu)

Slice the Fish fillets into thin, bite-sized pieces. In a bowl, marinate the Fish fillets with 15g Shaoxing wine, Light soy sauce, White pepper, and Cornstarch. Mix gently until the Fish fillets are evenly coated, then set aside for 15 minutes.

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

Heat 100g Rapeseed oil in a wok over medium-high heat. Add half of the Dried chili peppers and half of the Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant and slightly darkened, being careful not to burn them. Remove the fried chilies and peppercorns from the oil and set aside for garnish.