A detailed guide to making Boiled Fish with Vermicelli - numbing, spicy, fragrant, and perfect with rice

Stewing is also a form of boiling, just for a longer time, so I classify this as a stewed dish too. Eating this seems quite popular now, so I make it as well; if I didn't, it would look like I don't know how.

Slice the fish, add a little salt, pepper, and cooking wine, and mix gently, because the fish is tender and you don't want it to break. Then add a little egg liquid, a little starch and oil, and stir evenly - this is what's called velveting.

Put a little oil in the wok, add the three brothers and doubanjiang and stir-fry until fragrant, add water or meat broth, and once the water boils, add the greens and vermicelli and cook until done, then scoop them out and put them in the bottom of the bowl. Then add the fish slices too and cook until done; don't cook them too long, since the tender texture is what you're after. Then pour the fish and broth into the bowl, wash the wok clean, heat it dry, add a little clean oil and heat it. While it heats, put some dried chilies and Sichuan peppercorns on the fish slices. Once the oil is hot, pour it over and it's done.