[sichuan Cuisine]: Pickled Fish

Name: [sichuan Cuisine]: Pickled Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; Some Sauerkraut; Some Water starch; Some lard; Some Coriander segment; Some pepper; Some shallot; Some ginger; Some salt; Some sesame oil; Some Pickled peppers

by kiss war girl

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Pickled fish is a famous dish in Sichuan cuisine. It is served with the soup. The "boiled fish" is a bit similar to it. The fish has a tender and smooth texture, fresh salty and sour peppers, which is digestive and appetizing. "

[sichuan Cuisine]: Pickled Fish

1. Kill the grass carp clean.

2. At the joint between the fish head and the fish body, cut the fish flesh and fish head apart with a knife, and take out the fishing line by tapping it with the knife.

3. Use a knife along the fish bone to separate the fish from the fish bone, and do the same for another time.

4. Cut the fish into large slices with an oblique knife.

5. Add salt, cooking wine, egg white, and starch to mix and sizing, set aside; cut the fish bones into sections with the fish head without coding.

6. Change the sauerkraut to shredded with a knife, soak in water, and then rinse again to avoid too salty; cut coriander and green onion into sections, slice ginger, and chop pickled peppers.