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

[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.

7. Heat the lard over medium heat.

8. Saute the scallions, ginger and pickled peppers, add fish heads and fish bones for a little fry.

9. Add sauerkraut, turn to low heat and stir fry for 1 minute, pour in boiling water, turn to high heat and bring to a boil.

10. Cover the pot and bring it to a simmer for 10-15 minutes. Add salt and pepper.

11. Add the fish fillets slowly, do not turn them, fish heads and fish bones can be put into the container in advance.

12. Half a minute after the fish fillets are all white, put them into the container and sprinkle with coriander.

13. Put the lard on the pot and heat up, sauté the peppercorns, pour it on the fish and serve.

[sichuan Cuisine]: Pickled Fish

Ingredients

[sichuan Cuisine]: Pickled Fish

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