Sichuan Boiled Fish in Chili Broth

Combine the fish strips with the egg white, cornstarch, 0.5 tsp salt, and 1 tsp sesame oil. Mix gently until each piece is coated. Set aside for 15 minutes.

Blanch the bean sprouts and celery in boiling salted water for 30 seconds. Drain and spread across the base of a deep serving bowl.

Heat 2 tbsp oil in a wok over medium-high heat. Add the doubanjiang and fry, pressing it against the wok, until the oil turns red and the paste is fragrant, about 2 minutes.

Add the garlic and ginger. Stir for 30 seconds. Pour in the stock and bring to a boil. Add the light soy sauce and season with a small pinch of salt if needed.

Reduce to a steady simmer. Drop in the fish strips one by one, keeping them separate. Poach gently for 90 seconds until just opaque. Do not boil hard — the fish will toughen.

Ladle the fish and broth over the blanched vegetables in the serving bowl. Scatter the spring onion on top.

Pile the snipped dried chillies and Sichuan peppercorns directly on top of the fish.

Heat the remaining 3 tbsp of oil in the wok until it just begins to smoke. Pour it all at once over the chillies and peppercorns. The oil should sizzle and smoke on contact. Serve immediately.