Kimchi Fish

Name: Kimchi Fish
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1200g Silver carp; 1 tablespoon salt; 1.5 tbsp Peanut oil; 2 tablespoons starch; 80g pickle; 20g Pickled peppers; 20g Bubble ginger; 10g Wild Sansho; 6 Dried chili; 15 capsules pepper; 1 piece ginger; 4 cloves garlic; 2 pcs star anise; 1/2 spoon Cooking Wine; 1 tablespoon Sugar; 1 teaspoon MSG; 1 tablespoon sesame oil

by 18LS28xgl Scattered

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

There are four Sichuanese kitchens: kimchi jars, salted vegetable jars, bean paste jars, and cooked oil chili jars. The salted vegetable jar is full of fragrant salted vegetable, the scientific name is Dongjian. To make one of the nine bowls of "salted roasted white", the key is the richly fragrant salted vegetable. Needless to say, Doubanjiang jars, you know all about Pixian Red Oil Douban, right? That is the soul of Sichuan cuisine. Cooked oil chili is also red oil, garlic white meat, saliva chicken, and red oil. . . It is indispensable. The kimchi jar is a must-have item in the kitchen. No matter where Sichuanese people go, they must prepare a kimchi jar, a bowl of porridge, a bite of kimchi, the sour and cold taste, which gives the taste buds the most refreshing stimulation. And "Kimchi Fish" and "Pickled Pepper Chicken Miscellaneous" made from kimchi. . . . . That is delicious on the tip of the tongue.

Kimchi Fish

1. Let the fish meat be cleaned by the store and sliced into fish fillets; go home and pick up with salt, marinate for a while, and rinse with running water repeatedly; add appropriate amount of salt, starch, and sesame oil to the fish meat, and then marinate again

2. Prepare dried chili, pepper, ginger, garlic, star anise

3. Chopped kimchi, pickled peppers, pickled ginger, and wild pepper

4. Heat up the wok, pour in an appropriate amount of vegetable oil, and add more oil than usual when cooking; add the kimchi series and fry the flavor