Pickled fish

Overview

Pickled fish can be said to be a famous dish in Sichuan cuisine. This dish is usually ordered when going to Sichuan restaurants. This dish can be easily made at home. There are ready-made sauerkraut in the supermarket and you can just buy a piece of fish. Generally, grass carp and carp can be used, and you can also choose longli fish and catfish with fewer fish bones.

Tags

• hot dishes
• home cooking
• pregnant women
• old man
• summer recipes
• lunch
• chives
• cooking wine
• dragon fish
• dried chili pepper
• ginger
• sauerkraut
• zanthoxylum bungeanum
• pepper
• salt

Ingredients

Steps

1. 1 Clean the fish pieces.

   

2. 2 Cut the fish into slices and set aside.

   

3. 3 Put the fish fillets into a large bowl, add a little salt, pepper, minced ginger, and cooking wine to mix well and taste.

   

4. 4 Prepare the sauerkraut and wash the sauerkraut repeatedly.

   

5. 5 Cut the sauerkraut into sections and soak in water for later use.

   

6. 6 Prepare tomatoes.

   

7. 7 Add oil to the wok and sauté the shallots, ginger, garlic, dried chili peppers and Sichuan peppercorns over low heat.

   

8. 8 Add sauerkraut and tomatoes and stir-fry.

   

9. 9 Add appropriate amount of boiling water or bone broth to boil, and add pepper.

   

10. 10 Place the fish fillets into the pot piece by piece, bring to a boil over high heat and skim off the foam.

    

11. 11 Turn on medium heat, wait until the fish fillets turn white and the soup boils slightly.

    

12. 12 Carefully pour the soup into the bowl with the fish fillets.

    

13. 13 Finely chop the chives. Finely chop the coriander.

    

14. 14 Put another pot into the pot, put oil in the pot and burn it over high heat to produce green smoke.

    

15. 15 Pour the hot oil over the fillets and serve.