I have links in the description box below for Szechuan green peppercorns and oil ⬇️ I’m more than happy to introduce my hometown Szechuan (Sichuan) flavors 😋
SO grateful for this channel what a lifesaver! I'm chinese but I grew up abroad and my parents never taught me how to cook so right now I'm in Tbilisi Europe, unable to get the Shaoxing/chinese cooking wines but I've successfully made this nourishing soup 😄😄 thank you so much for your video!!
First I thought I wouldn't try to make this cos I'd need to buy a whole pack of the peppercorns and whole bottle of the oil- having seen how mouth-wateringly delicious it looks at the end tho I think I've got no choice but to try it!
I just made this tonight. I really like your recipes for being pretty straightforward but delicious. The soup was fantastic and incredibly rich. I especially liked the tomatoes with this dish. My only regret was that I think I cut my Tilapia fish too thinly. A lot of the pieces broke apart once they were boiling. It was still good but probably would’ve been better if the pieces were larger.
Looks so delicious and so healthy. Thank you so much for sharing such wonderful recipes. I enjoy your wonderful channel and creativity. God bless you. 😇💞
Another really good recipe 👍🏻 I have had the green pepper oil before but not the natural peppercorns. Is there a difference in the flavor profiles for instance is one more enhanced than the other.
@@ChineseHealthyCook well then I must not have had a lot of it in the dish I was eating because it was spicy but not painfully hot. Have a good weekend
I am going to try this tomorrow. I just thaw a pack of Basa Fish Fillet. Will also cook again (3rd x)your other recipe of Fish Fillet with Dopanchiang & Black Beans Sauce. Its so good that I am addicted. Thank you for sharing your recipe. Btw, I don‘t have the Green Peppercorn Oil but still sooo good.
I amde the Green Pepper Fish 2 weeks ago, it was soooo good. I really like it. I share to my friend, she likes it too. Thank you Ling for sharing the recipe. More Power to you…
I personally forgot to the the pepper oil at the end, and thought the recipe tasted fine. But once I realized I forgot and added it in, it basically took the dish from a 6/10 to a 10/10.
This is so nicely presented! Thank you 🥰🥰 - I am curious about those Szechuan Peppercorns.... noticing that you did not grind them, what happened to them? Do they just disintegrate through the cooking?
@@ChineseHealthyCook Ah yes, thank you! I thought they were used for flavour but what happens to the little bits of skins or shells? Will they get stuck in your throat? 😮
Looks delicious, as always. I'm finding that I can still tolerate your videos if I quit watching about 60 seconds before the end, when Mr Cameraman starts chiming in for no apparent reason. I know the green Szechuan peppercorns aren't as crazy as the red ones, but it still feels weird to me when I can't feel my mouth afterwards, even if only for a few seconds.
Hey Ling. Nice dish. Looks like a fish soup by the amount of broth. My previous Chinese dish was barbecued chicken breasts with broccoli heads and gnocchi in hoisin and barbecue sauce. The family loved it and will continue to follow food directions for my mother in law due to health issues. Today it was Thanksgiving in Canada and prepared the traditional turkey dinner. My next Chinese dish to be determined might be on Wednesday or Thursday. The family is still enjoying the leftovers I made for them.
