1. Marinate 1.5kg of fish with salt, cooking wine (or liquor), ginger and onion for around 20 minutes. Cut into slices 300g of onions, potatoes and lotus roots (or other ingredients according to your taste), then boil them until slightly soft.
2. In a pan fry the marinated fish at 160°C until golden and crispy. Then, in a baking pan, create a first layer of boiled veggies and a second layer with the fried fish.
3. Add 100g of vegetable oil to a pan and bring it to 120°C, then add the seasoning bag (150g) and stir-fry until fragrant. Add about 200ml of water (or bone stock for better taste) and bring everything to a boil. Serve the fish directly inside the baking pan and drizzle it with the sauce you just prepared. Sprinkle on top some chopped green onion, coriander, and sesame seeds to taste.

3 SERVINGS PER CONTAINER
SERVING SIZE 1/4 cup (50g)

Vegetable Oil, Chilli Pepper, Broad Bean Paste (Chilli Pepper, Broad Bean Kernel, Water, Salt, Wheat), Szechuan Pepper, Ginger, Garlic, Fermented Soya Beans, Salt, MSG, Sugar, Spices, Food Flavors and Fragrances.