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  • White fish fillets, skin on (each fillet around 120/150g) 10 ea

  • White cooking wine 240 ml
  • cornflour 40 g
  • Salt 40 g

  • Shiitake mushrooms (you can choose other vegetables, for example: cucumber, bean sprouts) 1.4 kg
  • Vegetable oil 40 ml
  • Star anise 6 chaque
  • Large cassia barks, broken into small sections 4 chaque
  • Tsao-kuo black cardamom pods (optional) 10 chaque
  • garlic clove 3 chaque
  • Ginger, fresh, peeled and sliced 140 g
  • Spring onions (separate the green and white sections, then sliced) 2 bouquets
  • Sichuan peppercorns, crushed 7 g
  • Chilli pepper, red, dried 20 g
  • Doubanjiang (broad bean paste) 300 g
  • Dou-chi (fermented soya bean) 60 g

  • Vegetable oil 60 ml
  • Sichuan peppercorns, crushed 7 g
  • Chilli pepper, red, dried 20 g
  • Spring onions (separate the green and white sections, then sliced)
  • Sesame seeds 60 g
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