Guangdong version - pickled fish

Overview

Many Cantonese people can't eat spicy food, but they also like the taste of pickled fish and boiled fish, but they can't eat it because no matter what they eat outside, it's very spicy. Once they try it, they feel uncomfortable. Some people can't speak for several days. There is no way. In the early days, there were too few people in Guangdong who ate spicy food. Just like in my family, except for me who loves spicy food the most, no one else can eat spicy food. After eating spicy food, I don't know how many days I have to drink herbal tea to feel comfortable. So they often say that I am a weirdo, we are from the same family, how come I can eat spicy food so well? When I just graduated, a colleague of mine from Changde, Hunan Province brought me a lot of local chili peppers back to his hometown. Since my family members don’t eat them, I can only make pickled chili peppers and eat some by myself occasionally. Fortunately, my husband’s taste is more similar to mine, otherwise he wouldn’t be able to eat the spicy food I made. Haha, this is a similarity in taste. The summer in Guangdong is extremely long and extremely hot. Many people can't eat in summer. It's too hot and uncomfortable, but they can't eat food with too strong flavors, otherwise it will be even more uncomfortable. My husband is particularly affected. He asks me to make him a pickled fish dish every week since the beginning of summer. The pickled fish I make is more Cantonese, fragrant but not spicy. Most people can accept this spiciness, even if they don't eat spicy food. This is my husband's favorite food.

Tags

• hot dishes
• home cooking
• cantonese cuisine
• cooking wine
• dried pepper
• sauerkraut
• zanthoxylum bungeanum
• fish
• ginger
• protein
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the required materials first and set aside;

   

2. 2 Heat the pot until red, add an appropriate amount of oil, add dried pepper and Sichuan peppercorns, and stir-fry until they become fragrant;

   

3. 3 Add sauerkraut and continue to stir-fry;

   

4. 4 Stir-fry until the sauerkraut changes color, add wine and other seasonings, and stir-fry for 2 minutes;

   

5. 5 Add an appropriate amount of water to the pot, cover the pickled cabbage noodles with water, and bring to a boil over high heat;

   

6. 6 After boiling, pour into the soup pot and continue to cook over high heat for 15 minutes;

   

7. 7 When cooking the soup, you can process the fish, add appropriate seasonings and egg whites, and mix evenly;

   

8. 8 After 15 minutes, add the fish, continue to cook over high heat, and cook for 3-5 minutes, then turn off the heat.