How to make
In a bowl, mix the egg white, starch and white pepper, ginger pieces, then add the pieces of fish. Set aside and allow to marinate at least 15 minutes.
In a pan, heat 1 tablespoon oil and put the Sichuan pepper and chili peppers to fry until dark red, being careful not to burn them. Remove from the heat and mash the peppers as much as possible. Then return to the stove, add 1 tablespoon oil and the bean sauce. Stir until you get a red sauce.
Then add the water and boil. Remove the ginger from the marinated fish and add it to the boiling sauce. Boil until the fish fillets turn completely white. Distribute thus prepared fish sauce over the chopped celery and cabbage.
Add the garlic and pour on a few tablespoons of hot olive oil. Garnish with st. john's wort and serve.
