酸菜魚

Take 1 grass carp; scale, gut, and scrub the dark membrane inside the belly clean.

Chop off the head and tail, remove the main bone, fillet the flesh from the bones, trim away the belly flap, and keep only the clean fillets.

Slice the clean fillets into butterfly pieces, rinse them under cold water, and drain.

Mix the fish slices with salt, white pepper, Shaoxing wine, egg white, and cornstarch; marinate for about 15 minutes until well seasoned.

Rinse the pickled greens, tear them into long strips, then cut into short sections. Slice the spring onion, ginger, and garlic; cut the dried chillies into segments.

Split the fish head, cut the bones into segments, and season with salt and Shaoxing wine. Set aside.

Heat oil in a wok, add the fish head, tail, and bones, and pan-fry for 3 to 5 minutes; transfer out.

Stir-fry the spring onion, ginger, garlic, and dried red chillies until fragrant, then add the pickled greens and stir-fry.

Add the fish head and bones, pour in water (about twice the volume of the ingredients), and season with salt, white vinegar, and white pepper.

Half-cover the pan with the lid and bring everything to a boil.

Use a slotted spoon to scoop out the solids and lay them as a bed at the bottom of a serving bowl.

Drop the fish slices into the remaining broth, bring it back to a boil, then turn off the heat. Pour the broth and fish over the bones in the bowl.

Heat oil in the wok, fry the dried red chillies until fragrant, then pour the chilli oil over the fish to serve.