How to make it

1. Heat 1 Tbsp. oil in pan and sauté hot peppers and Sichuan peppercorns until fried and crispy. Remove to cool. Chop and set aside.
2. Slice fish into thin 1/4-inch fillets. Marinate in cooking wine, egg white, 1 tsp. white pepper, 1 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon, and cornstarch. Mix well to combine. Marinate for 20 minutes (refrigerated). 
3. Add 1 Tbsp. oil to another pan. Sauté bean sprouts and celery, add 1 tsp. salt and continue to stir-fry for 3 minutes. Place in serving bowl.
4. Use another pan to heat 3 Tbsp. oil. Sauté ginger, green onion, and half the minced garlic. Add Lee Kum Kee Sichuan Style Broad Bean Sauce and continue to cook until fragrant. Add Lee Kum Kee Seasoned Soy Sauce for Seafood, remaining 1 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon, and 4 cups water. Bring to a boil and cook for 5 minutes.
5. Place fish in pan. Lower heat then bring to a boil. Pour soup over bean sprouts and celery.  Sprinkle chopped peppers from (1). Add remaining minced garlic and 1 tsp. white pepper. 
6. Bring remaining cooking oil and Lee Kum Kee Sichuan Peppercorn Flavored Oil to a quick boil. Pour over fish. Ready to serve.