INGREDIENTS
1 lb
Flesh fish fillet, white firm
2
Celery stalks
4 cloves
Garlic
1
piece Ginger
1 cup
Napa cabbage
1
Scallion (cut into 1/2" pieces)
1/4 cup
Szechuan dried red chili peppers
1
Egg white
2 cups
Fish or chicken stock
2 tsp
Soy sauce
1 tbsp
Szechuan hot bean sauce
1 tbsp
Cornstarch
1/8 tsp
Salt
1 tbsp
Szechuan peppercorns
2 tbsp
Grapeseed oil
5 tsp
Rice wine