Main Ingredients:
Fish fillet: 1 pound.
Additional Ingredients:
Cabbage: as needed; Bean sprouts: as needed; Shiitake mushrooms: as needed; Cilantro: as needed; Bamboo shoots: as needed.
Seasonings:
Oil: 1/2 pound; Crushed dried chili peppers: 50g; Sichuan peppercorns: 30g; Garlic: 30g; Salt: as needed; Pixian Doubanjiang (broad bean chili paste): 2 tablespoons; Star anise: 5 pieces; Bay leaves: 3 pieces; Amomum tsao-ko: 2 pieces; Cinnamon: 10g.
Flavor: Spicy; Cooking Method: Boiling; Cooking Time: Half an hour; Difficulty: Moderate.
Detailed Steps for Cooking Happy Spicy Fish Hot Pot
1. Slice the fish fillet, marinate with salt, pepper, and cooking wine for about ten minutes, then mix with egg white and a little cornstarch.
2. In a pot, add 1/2 pound of oil, 10 cloves of garlic, 5 pieces of star anise, 30-50g of Sichuan peppercorns, and 30-50g of crushed dried chili peppers. Simmer on low heat until fragrant (be sure to use low heat).
3. Once fragrant, remove the oil, leaving behind the chili-infused oil. You can remove the garlic cloves from it.
4. In a clean pot, add a little oil and stir-fry Pixian Doubanjiang, then add cabbage, ginger slices, soaked shiitake mushrooms, and stir-fry together.
5. Add some water, then add bay leaves, Amomum tsao-ko, dried chili peppers (preferably pickled), cinnamon, and the chili-infused oil. Bring to a boil, cook for 5-10 minutes, then season with salt and sugar.
6. Finally, add the marinated fish slices, cabbage leaves, bean sprouts, cilantro, and any other vegetables you like. Once everything is cooked, drizzle with some sesame oil before serving.
