Hot and Sour Kimchi Fish

Name: Hot and Sour Kimchi Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Silver carp; 1.5 tbsp Vegetable oil; 15g starch; 15g sesame oil; 1 tablespoon Doubanjiang; 10 Dried chili; 25 capsules pepper; 100g pickle; 12 Pickled peppers; 1 piece Bubble ginger; 1 piece ginger; 15 garlic; 2 pcs star anise; 1 piece Xiangguo; 1 piece Shanna; 10ml Vinegar; 8ml Cooking Wine; 4g salt; 4g Sugar; 2g Chicken Essence

by 18LS28xgl Scattered

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Kimchi fish is a traditional famous dish of the Han nationality in Sichuan. It belongs to Sichuan cuisine. It is famous for its unique seasoning and unique cooking techniques. Although this dish is a folk home cooking in Sichuan, it is widely spread. The meat of the finished dish is tender, the soup is sour and fragrant, but not greasy; the fish fillet is tender yellow and smooth. Xianxian is delicious, with strong Sichuan local flavor characteristics. I am a typical spicy lover, this time I made "Sour and Spicy Kimchi Fish".

Hot and Sour Kimchi Fish

1. After the silver carp is slaughtered by the store, it is sliced into fish fillets. After returning home, rinse it with running water repeatedly, then grab it with salt and marinate for a while

2. After the marinated silver carp is rinsed, use a proper amount of starch and sesame oil to grab evenly, and then marinate for the second time

3. Chopped homemade kimchi, pickled ginger, and pickled peppers; if you buy kimchi from outside, it’s best to rinse them with running water and then chop them.

4. Wash the ginger, shred, remove the garlic, and divide the garlic into two

5. After the oil pan is heated, add the bean paste and stir fry until fragrant, then add the dried chili and Chinese pepper to fragrant; add the kimchi series and fry until fragrant

6. Pour in an appropriate amount of water, add ginger, garlic, star anise, fragrant fruit, and Shanna; add in an appropriate amount of vinegar; add an appropriate amount of cooking wine, sugar, and the soup to boil, and cook for a while