date:Aug 14, 2013
ably river or lake fish, Sole)
250-300 g cooking oil
3 tbsp hot bean sauce
1 chunk ginger root, sliced
8 clove garlic, sliced
3 stalk scallion
2 handful Sichuan peppercorns
1 rice bowl Sichuan dried chilli
2/3 tbsp chilli flakes
2 tbsp rice wine
2/3 tbsp soya sauce
700-800 ml stock
1/3 tsp pepper powder
tsp salt
1 tsp sugar
Chicken powder to taste
Marinade:
1 egg white
2/3 tsp salt
1 tbsp rice wine
2 tbsp cornstarch
Salad base:
head iceberg
1 rice bowl black fungus, soaked in water
150 g c