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Rinse the grass carp with water, remove the bones and slice it. Then put it in a pot.
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Add egg white, salt, cooking wine, and cornstarch into the fish, stir them well and marinate them.
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Boil the bean sprouts in the water, and then put them on the plate.
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Pour a proper amount of oil in a hot pot, saute the shallots, ginger, garlic, dried chili and peppercorns, and then add the fish and stir fry them together.
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Sprinkle some chopped green onion and add 50g of Chef's Own®Shiba Spicy Seafood Soup Base, 3g of Chef's Own®Chicken Powder Seasoning and salt, stir fry them again to get the fragrance. Add a proper amount of water, and boil them until there is foam floating to the surface. Then remove the foam.
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Pour the boiled fish into a pot with bean sprouts.
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Saute the pepper and dried chili in the hot pot again and then add 25g of Sauteed Chili Oil and saute them together.
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Pour the fried chili oil on the boiled fish, and sprinkle some coriander for adornment.