I. Core Ingredients

· Main ingredient: Tianzhushan small mountain-stream fish, including local varieties such as maoyu or chuandingyu.

· Aromatics: Green and red chili rings, ginger slices, garlic cloves, and dried chilies.

· Seasonings: Light soy sauce, dark soy sauce, Chinese cooking wine, house-made sauce, a little sugar, and aromatic Chinese vinegar.

II. Key Cooking Techniques

Clean the small mountain-stream fish and drain well. Heat oil in a pan and pan-fry the fish until golden on both sides, then remove and set aside. Stir-fry the ginger, garlic, and dried chilies until fragrant. Add the house-made sauce and fry until red chili oil is released. Add Chinese cooking wine to remove any fishy smell, then season with light soy sauce, dark soy sauce, and sugar. Pour in boiling water. Add the pan-fried fish and simmer gently over low heat until the sauce thickens. Add the green and red chili rings, drizzle in a little aromatic Chinese vinegar to brighten the flavor, and reduce the sauce before serving.

III. Flavor and Texture

The fish is firm yet delicate, thoroughly infused with the braising sauce, with softened bones and no unpleasant fishiness. The sauce is glossy and richly reddish, carrying both the mellow depth of the house-made sauce and the lively heat of green and red chili rings. Savory, mildly spicy, and appetite-whetting, it is a hearty dish that pairs beautifully with rice and reflects the rustic mountain flavors of Tianzhushan.