braveness23

Patron

This recipe precisely replicates the dish I order at my favorite Chinese restaurants from the authentic (traditional) Chinese menu.

Tips:

The starch coated fish MUST be DRY and powdery going into the fryer for the first fry. If it's gooey the texture will be wrong.

Make sure to use plenty of schezuan peppercorns and crack them to get the zing this dish demands.

This is a regular go-to recipe for me. The njuja is nice and spicy.