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Sichuan Pepper Fish Bones

Name: Sichuan Pepper Fish Bones
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 fish bones (fish frame, meat on); 12 ginger; 1 scallion; 1/2 white pepper powder; 2 light soy sauce; 1 oyster sauce; 12 salt; 50 red Sichuan peppercorns; 2 cornstarch; 50 cooking oil

Other★ Easy🌶🌶48min

Prep 18m ·
Cook 30m ·
2 Servings

IngredientsWhat you'll need for Sichuan Pepper Fish Bones

	Ingredient	Amount	Notes
	fish bones (fish frame, meat on)	2
	ginger	12
	scallion	1
	white pepper powder	1/2
	light soy sauce	2
	oyster sauce	1
	salt	12
	red Sichuan peppercorns	50
	cornstarch	2
	cooking oil	50

A delicious Sichuan Pepper Fish Bones recipe.

Cooking StepsHow to cook Sichuan Pepper Fish Bones step by step

Step 1 Detail

Briefly boil the authentic Sichuan Hanyuan red Sichuan peppercorns in a small amount of water. Remove as soon as it comes to a boil — this releases the numbing aroma naturally and lets the peppercorns absorb some moisture.
Step 2 Detail

Heat oil in a cold wok, then gently fry the drained Sichuan peppercorns over low heat. Once the fragrance is released, turn off the heat and let the peppercorns steep in the oil as it cools.
Step 3 Detail

Once cooled, pour the Sichuan pepper oil and peppercorns over the fish bones and mix in the other marinade ingredients.
Step 4 Detail

Refrigerate to marinate. I marinated at noon and air-fried in the evening. Before cooking, pick out the ginger slices and scallion pieces so they don’t burn.
Step 5 Detail

Arrange the fish bones in the air fryer basket. Cook at 180°C for 20 minutes, then another 5 minutes at 200°C. Flip halfway through.
Step 6 Detail

This is what they looked like before the extra 5 minutes at 200°C.
Step 7 Detail

After the extra 5 minutes — only one piece was left! (They were that good.)