Pickled fish

Overview

[Sichuan Cuisine] Pickled fish, also known as pickled fish, is a classic dish originating from Chongqing and is famous for its unique seasoning and unique cooking techniques. Popular in the 1990s, it is one of the pioneers of Jianghu cuisine in Chongqing.

Tags

• hot dishes
• home cooking
• seafood
• lunch
• dinner
• students
• carp
• fungus
• sauerkraut fish feed
• chopped green onion

Ingredients

Steps

1. 1 Prepare the ingredients. First cut the fish, including the head and fish bones. If the fish bones are too hard, just slice off the meat first

   

2. 2 Open the ingredients, which are seasoning powder, pickled cabbage buns, and sauce

   

3. 3 Open the powdered ones and put the filleted fish on the plate.

   

4. 4 Wrap well, wrap evenly, and let rest for 5 minutes

   

5. 5 Pour oil into the pot, bring to a boil, add the pickled cabbage buns and stir-fry for one minute

   

6. 6 Pour in the sauce packet and stir-fry until cooked

   

7. 7 Pour in water, just enough to cover the fish, and bring to a boil

   

8. 8 Put the fish bones and fish head in first and cook for 5 minutes, because it is difficult to cook. Add the fish meat and cook for 3 minutes. Add the fungus to the pot last and cook for 1 minute.

   

9. 9 Put the fungus into the pot and cook it, then take it out

   

10. 10 Take it out and sprinkle some chopped green onion, or you can replace it with coriander, it depends on your personal taste.