Main Ingredients:
Black Fish: 1 (about 1200g); Konjac: 500g; Soybean Sprouts: 250g.
Seasonings:
Sichuan Peppercorns: appropriate amount; Dried Chili Segments: appropriate amount; Salt: appropriate amount; Yellow Wine: 1 tablespoon (about 15g); Light Soy Sauce: 1 tablespoon; Water Starch: 2 tablespoons; Scallion: appropriate amount; Roasted White Sesame Seeds: appropriate amount.
Taste: Spicy and Numbing; Cooking Method: Boiling; Time: 45 minutes; Difficulty: Normal.
Detailed Steps for Cooking Spicy and Numbing Fish Slices
Wash the black fish and cut off the head. Cut out the middle bone and then cut off the fins (the head and bone can be used to make soup).
Cut off the large spines on the fish meat.
Slice the fish meat diagonally into fish slices.
Put the fish slices in a bowl and add a tablespoon of yellow wine.
Add a tablespoon of light soy sauce.
Add 2 tablespoons of water starch.
Mix well and marinate in the refrigerator for about 15 minutes.
Wash the konjac and cut it into finger-thick strips. Blanch in boiling water to remove the alkaline taste, then remove and drain.
Wash the soybean sprouts and drain.
Heat the wok and add oil. Stir-fry the soybean sprouts until they are 60% cooked.
Add the konjac strips and stir-fry until the soybean sprouts are fully cooked. Season with salt.
Put the stir-fried soybean sprouts in a large bowl as the base.
Take another pot, add water and salt, and first add the thicker fish meat to boil.
Then add the fish slices and gently stir with chopsticks until the fish slices curl up and turn white. Turn off the heat.
Remove the fish slices and place them on top of the soybean sprouts.
Pour some fish soup over the fish slices.
Place Sichuan peppercorns and dried chili segments on top of the fish slices.
Heat up some oil in a wok (slightly more than usual) until it is 90% hot (it will smoke a little).
Pour the hot oil over the Sichuan peppercorns and dried chili segments.
Finally, sprinkle with scallions and roasted white sesame seeds.
