Authentic Sichuan style pickled fish

Overview

Since ancient times, there has been a habit of making sauerkraut in central Sichuan. In early winter every year, pick the best green vegetables with salt and store them in jars. It can be eaten after being stored for more than one month. It is sour and appetizing, and is especially delicious when used as soup. Sichuan people have loved eating since ancient times, and they also love to delve into how to make delicious food. I don’t know what year or who I was, but I occasionally wanted to eat sauerkraut with fish. I tried it with sauerkraut and river fish. It was indeed more delicious and sour. Since then, there has been pickled fish that makes foodies excited.

Tags

• hot dishes
• sichuan cuisine
• lunch
• students
• chicken essence
• chives
• cooking wine
• doubanjiang
• garlic
• light soy sauce
• msg
• old soy sauce
• pickled ginger
• pickled radish
• pickled red pepper
• sauerkraut
• spicy soaked millet
• starch
• vegetable oil
• white sugar
• fish
• ginger
• pepper
• peppercorns

Ingredients

Steps

1. 1 The stem part of sauerkraut should be cut into several pieces and then cut into small pieces with a knife. River carp, grass carp, carp, and silver carp are all acceptable. It is advisable to take fresh wild river fish, kill and fillet them, cut the fish into several pieces along the direction of the fish body, and then chop into small pieces. Slice ginger, pickled ginger, garlic, and pickled radish. Cut the soaked red peppers and millet into small sections, and cut the shallots into long sections.

   

2. 2 Slice ginger, pickled ginger, garlic, and pickled radish. Cut the soaked red peppers and millet into small sections, and cut the shallots into long sections. A key condiment is reserved here, which can make the pickled fish more delicious and leave everyone in the divers with suspense:) If you want to know about this condiment, you can send me a private message (WX: 64620679), and I will answer all your questions.

   

3. 3 Put the fish fillets into a basin, add sliced ginger and green onions, add appropriate amount of cooking wine, pepper, salt, and hydrate the starch and pour it on the fish. Mix the fish meat and various condiments thoroughly and cook for about 10 minutes. The amount of ginger slices and cooking wine should be sufficient to suppress the fishy smell (a slight fishy smell is normal). A little starch is enough, depending on personal taste.

   

4. 4 Heat oil in a cold pan, add sauerkraut, and stir-fry over low heat until fragrant.

   

5. 5 Add soaked ginger, soaked red pepper, soaked millet, pickled radish, ginger slices, garlic slices, and Sichuan peppercorns and stir-fry until fragrant.

   

6. 6 Add bean paste and continue to stir-fry until red and fragrant.

   

7. 7 Add appropriate amount of boiling water to the pot and bring to a boil over high heat. Then, turn to low heat and keep the water boiling.

   

8. 8 Put the fish slices evenly into the pot one by one and bring to a boil over high heat.

   

9. 9 Turn to low heat, cook for 5-6 minutes, and turn off the heat. Add some green onions, appropriate amount of dark soy sauce, light soy sauce, MSG, chicken essence, and sugar to taste. You can add less at first and make adjustments after tasting.

   

10. 10 Take out most of the pickled vegetables and put them into the bottom of the bowl. Then, scoop out the fish meat and spread it on the surface. Then, pour the soup in the pot evenly into the bowl.

    

11. 11 Sprinkle scallions evenly on the surface, garnish with appropriate amount of pickled red pepper, and arrange on a plate. At this point, it is ready to be served and eaten.