Bathed in milky white fish broth, the thinly sliced fish fillets fully absorbed the umami of fish bones as well as the juices of pickled greens. The fish fillets are tender, silky smooth and flavorful. Best served with plain rice.
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Catfish 1 pound
Cooking wine 1 tbsp
A pinch of salt
1 egg white
Cornstarch 1 tsp
Sichuan pepper 2 tsp
Garlic 10 cloves
More spicy and aromatic sichuan/szechuan recipes: https://www.youtube.com/playlist?list=PL00a0G6_TRLX4AbbuhVSIE9LbvHJXs6HL
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