Sichuan Huoxiang Pickled Fish

Name: Sichuan Huoxiang Pickled Fish
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece grass carp; 1 bowl pickle; Some salt; Some shallot; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Vinegar; 1/2 spoon Sugar; 1 tablespoon Soy sauce; 1 small handful Millet pepper; 1/2 spoon pepper powder; 1 piece Huoxiang; 1/2 spoon Chicken Essence; 1 small piece ginger; 5 cloves garlic; Some Vegetable oil

by May Little Chef

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

When I watched the "home cooking" of Tongue 2, the pickle fish from Meishan was very excited when it came out. This fish is from snack to big. My hometown will cook this dish every Chinese New Year. It is my favorite! It’s been a long time since I went home. It’s unavoidable to feel sad to see my hometown food. I remembered that on the 30th day of every year, my dad would go out to buy fish early in the morning. After breakfast, my mother started busy cooking in the kitchen. During the Chinese New Year, there is a big table of chicken, duck, fish and meat. The kitchen is full of busy figures. I also went to help beat me, and unknowingly I did this. I learned how to cook in my hometown. Nowadays, in a foreign country, it is almost impossible to eat authentic kimchi fish, so under the stimulation of my tongue 2, I decided to do it once, haha! Tomorrow is Mother's Day. Cooking a mother’s church dish to bring the craftsmanship from hometown to a foreign land. This should also be the "heart-passing" of the tip of the tongue! The following is a sincerely dedicated recipe, which is worth learning!

Sichuan Huoxiang Pickled Fish

1. Chop the fish in large pieces, put a little salt and a little white wine to marinate for a while to get rid of the fish, use a kitchen paper towel to absorb the water on the fish, evenly spread the cornstarch and coat with the egg liquid (you can also not use the egg liquid, as long as you can fry the fish It’s fine without losing the golden color.)

2. Prepare green onions, ginger, garlic, spicy millet and kimchi! (Kimchi is very important. I use the kimchi water from my hometown to make kimchi. The taste is incomparable to the kimchi sold outside)

3. Chop the kimchi and all the ingredients and set aside

4. Prepare a bowl, add all the seasonings except Huoxiang into the bowl, then add some water and mix thoroughly

5. Fry the fish pieces in a frying pan over medium heat until golden and remove them. (It’s better to have more oil than fish. My fish is smaller. In order to avoid breaking up the meat, the frying time is shorter and it doesn’t look so golden.)

6. Pour out the fried fish oil, leave a little bit in the pan, put the fried fish back in the pan, and evenly pour the sauce adjusted in step 3 on

7. After a while, pour the chopped kimchi into

8. Cover the pot, let the guy simmer for a while, let the fish absorb the delicious soup to your heart's content! (This is what our family does, it's more delicious! It can also be made into soup and poured on fish.)