Ingredients:                                           800-1000 g Fish fillets (preferably river or lake fish)

Condiments:
250-300 g Cooking oil                                  3 tbsp Hot bean sauce                              1 chunk Ginger root,sliced                            8 clove Garlic, sliced                                     3 stalk Scallion                                             2 handful Sichuan peppercorns                      1 rice bowl Sichuan dried chilli                    2/3 tbsp Chilli flakes                                        2 tbsp Jiafan rice wine 
 2/3 tbsp Light soya sauce
 700-800 ml Stock      1/3 tsp Pepper powder
 ½ tsp Salt                1 tsp Sugar 
 Chicken powder to taste

Marinade:
1 Egg white                                2/3 tsp Salt
1 tbsp Jiafan rice wine                  2 tbsp Cornstarch

Salad Base:
½ head Iceberg                           1 rice bowl Black fungus, soaked in water
150 g Cucumber, sliced

Method:                                                                                                                 Rinse the fish fillets and cut each into 3 pieces. Dry the fish well with a clean kitchen cloth. Combine the fish with the marinade in a large bowl and set aside for about 30 minutes. Prepare the salad base in a bowl.
Heat up some oil in a wok or heavy skillet and slowly stir in the marinated fish. Cook until fish just starts to turn white, about 2 minutes. Transfer to a paper towel-lined plate to drain.
Pour off the frying oil, leaving about 2 tablespoons in the pan. Add in hot bean sauce and stir until fragrant. Stir in ginger, garlic, half scallion sections, chilli flakes, half of each Sichuan peppercorns and dried chilli. Stir over the medium heat until their fragrance is fully released. Drizzle in rice wine and light soya sauce. Continue stirring. Pour in stock, adjusting the heat to high, and bring to a boil. Season it with pepper, salt, chicken powder and white sugar. Return fish to the skillet and cook for about 3 minutes. Turn off the heat and pour the fish stew into the prepared bowl with salad.
Heat up 200 grams of oil in another pan. Add in another half peppercorns and dried chilli. Stir till fragrant over the slow heat. Pour over the fish and garnish with the curled, drained spring onions or coriander leaves.

材料:800-1000克 鱼柳（淡水鱼较佳）

调味配料：                                       250-300克 食用油        3大勺 辣豆瓣         1大块 姜片                          8粒 蒜片
3根 葱段                          2把 花椒粒
1碗 干红辣椒              2/3大勺 辣椒面       2大勺 加饭料酒        2/3大勺 生抽酱油    700-800毫升 上汤        1/3小勺 胡椒粉   1/2小勺 食盐                1小勺 白糖           适量   鸡精

鱼腌料：
1个 蛋白　                                     2/3 小勺 食盐
1大勺 料酒                                     2大勺 玉米淀粉

蔬菜底：
1/2颗 西生菜                                   1碗 水发黑木耳
150克 青瓜，切片

做法:                                                          鱼柳洗净，一切三片，用餐巾抹干水份放入一个大碗里，加入腌料抓匀，放置30分钟。蔬菜洗净后入碗备用。炒锅入适量油，中火烧热后入鱼片。鱼肉开始转透明白色，2分钟左右即可捞起放到一个铺了餐巾的盘子里滤油备用。

炒锅内留2大勺左右的油，放入辣豆瓣爆香，加入姜蒜，一半葱段，辣椒面，花椒粒和干红辣椒各半中火翻炒。完全出味后，淋入加饭酒和生抽，继续翻炒。加入上汤，大火烧开。加入胡椒粉，盐，鸡精和白糖调味。鱼片回锅烹煮约3分钟熄火。小心将鱼片倒入蔬菜碗内。

另取一小锅，倒入200克食用油烧热。倒入另一半花椒粒和干红辣椒，小火慢炒出香味，趁热淋在鱼上。洒上芫荽或葱段。