【Sichuan】Home-style pickled fish
Overview
Sichuan sauerkraut, also called pickled sauerkraut. The taste is salty and sour, the texture is crisp, the color is bright, the aroma is fragrant, it is appetizing and refreshing, sobers up and removes tiredness, and is suitable for all ages. It is a common side dish for living at home. This is a well-known appetizer in Sichuan. It tastes very good, and if it has been marinated for a short time, it will be a little crispy when you eat it. It can be said to be crispy yet sour. It can also be called delicious. Of course, Sichuan sauerkraut is indispensable when making pickled fish.
Tags
Ingredients
Steps
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Prepare sauerkraut, garlic, ginger, star anise, green peppercorns, bay leaves, and pickled green peppers
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Marinate the fish head and fish bones with starch and cooking wine (if you don’t have cooking wine, you can use white wine or beer)
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The fish fillets are also marinated
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Fry the pork fat into lard (you can use lard/white oil directly), remove the oil residue and leave oil in the pot for later use
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Stir all seasonings over low heat until fragrant
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Add an appropriate amount of hot water and simmer over low heat. After the water boils, add an appropriate amount of chicken essence and salt (I boiled it for about 20 minutes)
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After the soup is ready, add the fish head and boil
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Cooking fish bones
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Finally cook the fish fillets
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Just heat up the pot and add onions and coriander (if you like it a little numb, add an appropriate amount of green peppercorns and hot oil and pour it over)
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Very tender and smooth~
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Home-style pickled fish~
