date:Aug 14, 2013
n the pan. Add in hot bean sauce and stir until fragrant. Stir in ginger, garlic, half scallion sections, chilli flakes, half of each Sichuan peppercorns and dried chilli. Stir over the medium heat until their fragrance is fully released. Drizzle in rice wine and soya sauce. Continue stirring. Pour in stock, adjusting the heat to high and bring to a boil. Season it with pepper, salt, chicken powder and white sugar. Return fish to the skillet and cook for about 3 minutes. Turn off the heat and po