<The Complete Guide to Recipes from the Classic of Mountains and Seas>
(An authoritative work designated by the Great Shang Dynasty Institute for the Study of Edible Wild Animals and the Association for Medicinal Plants!!)
Recipe Two: Fish-Fragrant Xiangju Bird and Fish Dices
Preparation:
First, catch three live wild, non-demonized Xianfu fish, one Xiangju bird, and a handful of Zhuyu grass, roots and all!
Wash the Zhuyu grass, roots and all, dry it, and cut it into sections. Set aside.
Slaughter and gut the Xianfu fish. Take the boneless ligament meat from the lower back beneath the fins, peel it, and cut it into small cubes. Slaughter the wild Xiangju bird and drain its blood, then take the breast meat and dice it. Add it to the Xianfu fish's fin ligament meat, along with a little salt, a little peanut oil, half a spoonful of yellow cooking wine, and two drops of aged vinegar. Mix well and let it marinate for about half an hour to absorb the flavor.
Mix two spoonfuls of soy sauce, two spoonfuls of aged vinegar, one spoonful of sugar, half a spoonful of oyster sauce, and a little salt to make a sauce. Set aside.
Place a wok on the Nine Dragon Divine Fire Cover and heat it over medium with Samadhi True Fire. Add vegetable oil to heat the wok, then add an appropriate amount of doubanjiang, sliced ginger, minced garlic, and dried chili peppers. Fry in oil until fragrant and colorful. Add the marinated Xianfu fish and Xiangju bird, turn the heat to high, and stir-fry for two minutes. Once the diced meat has changed color and is about sixty percent cooked, add the Zhuyu grass sections and continue stir-frying for one to two minutes. Add the prepared sauce and stir well. Once