Fillet the fish or get it filleted at a local market.

Let the fish soak in tap water with 3 tbsp of liaojiu wine for 5 minutes, then rinse to remove any unwanted smell.

Slice the fish fillets at a 15-degree angle to get thin, wide pieces.

Fry the fish head and bones in a touch of oil for ~10 minutes over medium-low heat until slightly browned.

Add 2 liters of water and a slice of ginger to the pan, bring to a boil, cover, and cook over medium-high heat for ~30 minutes until the stock turns milky.

Marinate the fish fillets with all marinade ingredients, mixing well, and set aside.

Soak the suancai, pickled chilis, and pickled ginger in a bowl of water for ~5 minutes to remove excess salinity.

Slice the suancai, pickled chilis, and pickled ginger. Mince the aromatics (garlic and ginger).

After 30 minutes of cooking, remove the fish head and bones from the stock and set the stock aside.

Prepare the wok for stir-frying. Heat a wok over medium-high heat, add oil (or lard), and swirl to coat the surface.

Add minced garlic and ginger to the wok, stir fry for ~30 seconds until fragrant.

Add suancai and stir fry for ~3 minutes until slightly wilted.

Add pickled ginger and chilis to the wok and fry for ~30 seconds.

Pour 1 tbsp of liaojiu wine around the sides of the wok and stir quickly to evaporate the moisture.

Add the fish stock, cover, and let simmer for ~3 minutes.

Check the stock color. Adjust seasoning if necessary and remove the solids to a serving bowl.

Bring the liquid to a boil, then reduce to just below a simmer. Add the fish pieces carefully.

Poach the fish for 2-3 minutes until cooked through. Gently push the fish to ensure even cooking.

Remove the fish and place on top of the suancai in the serving bowl.

Bring the stock to a boil again and pour over the fish and suancai.

Sprinkle sliced scallions and minced garlic over the dish.

In a separate pan, heat oil until it just starts to smoke. Toss in sliced dry chilis and Sichuan peppercorns, then pour the hot oil over the fish to finish the dish.