التعليمات

• 1 - Prepare Main Ingredients:
  Cube the fish fillet and silken tofu. Set silken tofu on a paper towel to drain excess moisture. Julienne the carrot, mince garlic and ginger, slice scallions, and rehydrate/slice mushrooms if using.
• 2 - Mix Flavored Sauce:
  In a small bowl combine Doubanjiang, soy sauce, Chinkiang vinegar, and sugar. Mix and set aside.
• 3 - Sauté Aromatics:
  In a deep nonstick pan, heat oil gently on medium-low. Fry Sichuan peppercorns (if using), then add garlic, ginger, and white scallion parts. Stir-fry till fragrant.
• 4 - Cook Fish & Vegetables:
  Increase heat to medium-high. Add carrot and (optional) mushrooms, stir 30 seconds. Gently scatter fish cubes, turn after 1 minute. Add seasoned sauce; cover for 2 minutes.
• 5 - Simmer with Sauce:
  Pour chicken stock into the pan. Nestle the tofu cubes gently into the sauce. Bring to soft simmer (do not boil). Simmer 2–3 minutes until fish is opaque.
• 6 - Adjust Texture & Plate:
  Stir cornstarch slurry into simmering sauce to thicken. Gently fold in green scallion tops. Carefully ladle fish and tofu with sauce into warm bowls. Garnish with sliced chili if desired. Serve piping hot.