所需食材
- 草鱼或黑鱼600g
- 豆芽200g
- 郫县豆瓣酱2汤匙
- 干辣椒10-15个
- 花椒2茶匙
- 蒜末1汤匙
- 姜片适量
- 生抽1汤匙
- 料酒1汤匙
- 淀粉1汤匙
- 蛋清1个
- 盐适量
- 食用油4汤匙
食材准备
- 鱼片成厚约3mm的斜片，加盐、料酒、蛋清、淀粉抓匀腌10分钟
- 豆芽洗净备用
- 干辣椒剪段，花椒准备好
烹饪步骤
- 垫底：豆芽放入沸水中焯1分钟，捞入大碗中铺底。
- 炒底料：锅中下油，放豆瓣酱中小火炒出红油，加蒜末、姜片炒香，加入适量清水（约500ml）烧开，加生抽调味。
- 下鱼片：转小火，将鱼片逐片放入汤中，轻轻推散，约1-2分钟变白熟透即可，连汤倒在豆芽上。
- 激香：在鱼片上铺干辣椒段和花椒，烧一勺热油（约180℃）泼上去，听到"滋啦"一声，香气立刻出来。
小贴士
- 鱼片薄一点更易入味，下锅后不要频繁翻动以免碎裂
- 最后泼热油是点睛之笔，让辣椒和花椒充分激发香气
Ingredients
- 600g grass carp or snakehead
- 200g bean sprouts
- 2 tbsp doubanjiang
- 10-15 dried chilies
- 2 tsp Sichuan peppercorns
- 1 tbsp minced garlic
- ginger slices
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 egg white
- salt
- 4 tbsp oil
Preparation
- Slice fish into thin 3mm pieces, marinate with salt, wine, egg white, cornstarch for 10 min
- Rinse bean sprouts
- Cut dried chilies into segments
Steps
- Base: Blanch bean sprouts 1 min, place in a deep serving bowl.
- Broth: Fry doubanjiang in oil on medium-low until red oil appears. Add garlic and ginger, stir-fry 30 sec. Add ~500ml water and bring to boil. Season with soy sauce.
- Fish: Reduce to low heat. Slide fish slices in one by one, gently separate. Cook 1–2 min until just opaque. Pour everything over the bean sprouts.
- Sizzle: Scatter dried chilies and Sichuan peppercorns on top. Heat 1 ladle of oil to ~180°C and pour over — the sizzle blooms all the aromatics.
Tips
- Thin slices cook fast and absorb flavour better — don't stir too much or they'll break
- The hot oil pour at the end is the signature move that unlocks the aroma
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