【cold Fish】

Name: 【cold Fish】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g carp; Some green pepper; Some Soy sauce; Some ginger; Some Shortbread peanuts; Some Pork belly; Some Sour radish; Some Doubanjiang; Some Wild Sansho; Some Millet spicy; Some Bean drum; Some garlic; Some MSG; Some Pickled pepper; Some Huoxiang powder; Some Small green onion; Some Pepper oil; Some Chicken Essence; Some Sugar; Some Red oil

by Life is a passerby

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cold fish is the favorite of people in Luzhou, Sichuan. At night, every food stall has cold fish and wind-blown ribs. The traditional method is to soak in bone broth over a low heat, and some like to use sauerkraut soup. I was soaked in the past, but later I thought it was steamed with air, the fish was more tender and refreshing, and more original."

【cold Fish】

1. Wash the fish, especially the blood in the fish's belly. Remove fishy line

2. Shred the garlic, shred ginger, smash the bean drum, and put it in the soy sauce [mainly pickled, not too much]

3. Marinate for an hour

4. Cut the pork belly into cubes and fry it with sour radish and bean paste

5. Fry the sour radish and put it in the belly of the fish

6. Wait for the water to boil for 8 minutes. The fire is off, and it's stuffy for 2 minutes. Don’t pour the water for steaming fish, add the chili water later

7. A fresh pepper flavored juice blended with millet pepper, ginger rice, garlic rice, pickled pepper, soy sauce, monosodium glutamate, chicken essence, sugar, pepper oil, red oil, etc., and finally sprinkle with minced ageraiser, shallots, and peanuts.