Sichuan Pickled Fish

Name: Sichuan Pickled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 grass carp; 1 package Sauerkraut; 20g pepper; 20g Dried chili; 50g Red pickled peppers; 50g garlic; 50g ginger; 50g Cooking Wine; 50g salt; 20g White pepper

by The tattoo artist who loves cooking, Qi sister

4.6 (1)

Favorite

3

Difficulty

Normal

Time

30m

Serving

3

It’s the first time to make sauerkraut fish is super delicious. The point is that the sauerkraut is authentic

Sichuan Pickled Fish

1. The fish fillets are easy to marinate in cooking wine, ginger, salt and pepper powder for more than 15 minutes

2. The accessories are ready as follows

3. Stir-fry dried chili, ginger, green onion, pepper and other ingredients

4. Then put the fish head and fish fillet and fry for a while to remove the fishy smell. Then add boiling water and cook for 20 minutes.

5. Start the pot after the fish fillets are cooked. Splashing hot oil on the fish fillets with deep-fried Chinese pepper and dried chili! It's more fragrant