Ingredients:

· 1 grass carp (approximately 600g)

Seasonings:

· Pea starch 20g

· Crushed millet peppers 10g

· Ginger paste 3g

· Scallion paste 3g

· Spicy sauce 15ml

· Fine steamed pork rice flour 50g

· Haoji Sichuan Green Pepper Oil 10ml

· Chopped scallion 5g

· Haoji Liquid Chicken Bouillon 10ml

Preparation Method:

1. Clean the grass carp and slice the fish fillets. Add crushed millet peppers, ginger paste, scallion paste, spicy sauce, and Haoji Liquid Chicken Bouillon. Mix well and sprinkle with the steamed pork rice flour and pea starch. Stir in the Haoji Sichuan Green Pepper Oil and let sit for 10 minutes.

2. Place the fish fillets in a steamer and steam for 6-8 minutes until cooked. Sprinkle with chopped scallion and serve.

Characteristics:

The fish fillets are tender and juicy, steamed to perfection. The addition of the refreshing and crisp Haoji Sichuan Green Pepper Oil maintains the freshness of the fish while adding a delightful aroma.