Spicy Cold Dressed Golden Pomfret

Yesterday I bought a fairly large golden pomfret, only ate the upper half of the fish, and today I used the lower half to make a cold dressed bass dish.

Pomfret has relatively thick flesh, and cutting it into narrow strips with decorative cuts makes it easier to absorb flavor.

Add shredded green onions, shredded ginger, and cooking wine, and marinate for 15 minutes (stirring repeatedly).

Bring water in the pot to a boil, add cooking wine, put in the golden pomfret, and simmer in water that is just below boiling until the fish is fully cooked.

Wash the green bamboo shoots in advance, peel them, and shred them.

When the water boils, briefly blanch the shredded green bamboo shoots to remove the rawness.

Rinse repeatedly with cold water and drain, then place at the bottom layer of a small pot.

Place the cooked pomfret on top of the shredded green bamboo shoots.

This sauce has been pre-mixed. If you prefer a cool taste, you can refrigerate it for an even better texture.

Pour the sauce into the pot, place the green and red pepper rings and minced garlic on the fish, then heat oil in the pot and pour it over.

Then, according to personal taste preferences, scoop 2 tablespoons of Sichuan-style Sichuan pepper blended sauce (spicy) into the fish broth and mix evenly.