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Hao Ren Jia Private Stir-fried Fish

Versatile:

Authentic Chengdu Sichuan cuisine with a unique spicy, numbing, and savory flavor, highly favored by diners.

Numbing flavor:
Spicy flavor:

Versatile:

Ingredients can be adapted to create dishes like Hao Ren Jia Private Stir-fried Sea Bass or Cold Noodles with Braised Beef based on local market needs.

Product Involved

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cooking steps

Main Ingredients & Seasoning

Grass carp

750g

Handmade Beef Tallow Hot Pot Base

50g

Green Sichuan Pepper Spicy Fish

50g
Accessory Ingredients

Sichuan peppercorn oil

5g Sesame oil

Dried Sichuan peppercorns

5g

Whole dried chili peppers

25g

Aginomoto, and chicken powder

3g Each of salt

Chili oil

150g

Salad oil

50g

Cornstarch

50g

Chopped green onion and 5g cilantro

5g

Water

500g
Preparation of Ingredients

1

Make diagonal cuts on both sides of the fish’s backbone, then marinate with ginger, chopped green onions, Sichuan peppercorns, and cooking wine. Set aside.

2

Chop the green onions and cilantro for garnish.
Cooking Steps

1

Heat salad oil in a pot to 70% hot, coat the grass carp with cornstarch, and fry until golden.

2

In another pot, heat salad oil and sauté the Green Sichuan Pepper Spicy Fish Seasoning, then add the Handmade Beef Tallow Hot Pot Base. Add water, bring to a boil, and strain the mixture, adjusting the seasoning.

3

Add the fried fish to the broth, cook until the fish is fully flavored, and then transfer it to a serving plate.

4

Thicken the remaining sauce with cornstarch, add sesame oil, Sichuan peppercorn oil, and a small amount of red chili oil, and pour the sauce over the fish.

5

Heat chili oil in the pan, fry the dried chilies and Sichuan peppercorns until fragrant and lightly browned, then pour the mixture over the fish to complete the dish.