Fish Fillets in Hot Chili Oil

Primary ingredients:
1/2 Grass carp;
200gram Yellow bean sprouts.


Seasonings:
2 tbsp Vegetable oil
1 tsp Salt
1 tbsp Soy Sauce
5 gram Ginger
10 gram Garlic
2 Star anise
2 slices Cassia bark
5 gram Prickly ash peel
20 gram Dried red pepper
1 tsp Cooking wine
5 Gram Starch
1/2 tsp Sugar
2 Bay leaves


Directions:
1. Clean up the fish, separate the fish meat and the main bones, slice the meat to about 0.5cm thick.
2. Marinate the fillets with a pinch of salt, 1 tsp cooking wine, 2 tsp corn starch, 1/2 egg white for about 15 minutes.
3. Pour water into a wok, bring to boil, add yellow bean sprouts and a dash of salt and boil for about 5 minutes. Drain the water and place the bean sprouts in a bowl.
4. Put 1 tbsp vegetable oil in a wok. Add star anise, cassia bark, bay leaves, prickly ash peel, dried red pepper after the wok gets hot. Stir fry the ingredients until the smell comes out. Remove the seasonings and set aside.
5. Use the hot oil to stir fry ginger and garlic until the smell comes out. Add half of the seasonings and fry for a while. Add water, soy sauce, salt, sugar and boil for 1-2 minutes.
6. Add fillets into the wok and cook until well. Pour them into the bowl which contains the yellow bean sprouts.
7. Clean up the wok. Put vegetable oil and stir fry the other half of seasoning until the smell comes out. Pour them over the fillets and serve immediately.