Pickled Fish

Name: Pickled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; 80g Sauerkraut; several Wild Sansho; 1 tablespoon Cooking Wine; 2 tablespoons salt; a little White pepper; 2 tablespoons starch; Some Vegetable oil; 2 tablets ginger; 2 tablespoons garlic; a little Pickled radish; a little Chicken Essence; a little Sugar; 1L water

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Sauerkraut fish belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. It is made with fresh grass carp as the main ingredient and cooked with Sichuan kimchi. Although this dish is a folk home-cooked dish 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.

Grass carp is sweet and warm, non-toxic, enters the liver and stomach meridian, has the effects of warming the stomach and neutralizing, calming down the liver yang, dispelling wind, treating arthralgia and reducing malaria, benefiting the intestines and improving eyesight. It mainly treats fatigue, wind deficiency, headache, and liver-yang hyperactivity. High blood pressure, headache, etc."

Pickled Fish

1. Scrap the scales, remove the internal organs, wash, and chop off the head of the grass carp, and paste the fish into a slice of about 0.5 cm

2. Add cooking wine, starch, white pepper and a pinch of salt, and marinate for 15 minutes. At the same time, cut the Sichuan kimchi into thin strips and squeeze out the juice. Cut wild pepper into sections and set aside

3. Heat oil in a pan, sauté ginger slices and garlic, stir-fry Xiaye Sanjiao and Sichuan kimchi for a nice flavor. Because the child can't eat too spicy, so only one wild sanjiao

4. Add chopped pickled radishes (pickled vegetables, no or no), chicken essence, sugar, white pepper, salt and water (the amount of water is equal to the fillet), and boil

5. Next marinated fish fillets. I use all fish fillets. If it is a whole fish, the fish bones and heads and other hard-to-cook parts must be removed first, and then the fish fillets will be boiled until they are nine mature. Otherwise, the fish fillets will be too old to taste. In addition, the fish head will be more fresh and fresher.

6. Cook for two or three minutes until the fish fillets are cooked through. After serving, pile the fish fillets in a bowl, slightly higher than the noodle soup, sprinkle a little garlic granules on the fish fillets, and pour a little hot oil on the garlic slices to make the taste more fragrant.