Sichuan Style Boiled Fish

How to make it

1. Prepare the chopped chili topping -  heat oil in a wok over medium-low heat. Add dried chilies and Sichuan peppercorns, stir-fry until fragrant and crispy. Remove, let cool, then finely chop. Set aside.
2. Wash and slice flounder into thin pieces. Add cooking wine, egg white, white pepper powder, salt, and a little cornstarch. Mix well then marinate in the refrigerator for 30 minutes.
3. Heat oil in a wok. Stir-fry mung bean sprouts and celery with a pinch of salt for 2–3 minutes. Transfer to a large serving bowl and set aside.
4. In a clean wok, heat oil and sauté half of the scallion, ginger, and garlic until fragrant. Add Lee Kum Kee Chili Bean Sauce and Lee Kum Kee Mala Chili Sauce, stir-fry until aromatic. Add Lee Kum Kee Premium Soy Sauce and water. Bring to a boil, add Lee Kum Kee Premium Bouillon Powder Flavored with Chicken then remove the ingredients for a smoother broth. 
5. Gently slide in the marinated fish slices, spreading them out. Cook for about 2 minutes. Top with the chopped chili mixture and remaining scallion, ginger, and garlic. Heat a small amount of oil with Lee Kum Kee Peppercorn Flavored Oil until about 70% hot (just starting to shimmer), then carefully pour it over the top to release the aroma.