Sichuan style pickled fish

Overview

Pickled fish originated from Jiangcun fishing boat in Jiangjin, Chongqing. It is said that fishermen sell the big fish they catch and often exchange the remaining small fish for sauerkraut with farmers on the riverside. The fishermen cook the sauerkraut and fresh fish into a pot of soup. Unexpectedly, the soup tastes really delicious. Pickled fish is one of the pioneers of Chongqing cuisine. Today is specially prepared for the most delicious mom dishes.

Tags

• hot dishes
• cooking wine
• coriander
• garlic
• lotus root
• mushrooms
• onions
• pickled fish seasoning
• pixian doubanjiang
• soybean sprouts
• starch
• ginger
• grass carp
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare a grass carp and clean it.

   

2. 2 Make a cut from the gills and tail of the fish, and take out the fishing line inside to remove the fishy smell.

   

3. 3 Starting from the tail, cut it into two pieces.

   

4. 4 Cut into slices and cut the fish head.

   

5. 5 Marinate the fish with starch, cooking wine and salt for 15 minutes.

   

6. 6 Shred the green onions and ginger, smash the garlic, cut the shallots and coriander into small pieces, slice the lotus root, cut the mushrooms in the middle, wash the bean sprouts, and prepare Pixian bean paste and pickled fish stock.

   

7. 7 Add salt to the boiling water and blanch the bean sprouts, lotus root slices and shiitake mushrooms respectively.

   

8. 8 Get a clean container and put the blanched vegetables on the bottom.

   

9. 9 Heat cadmium, add oil, add onions and ginger and saute until fragrant.

   

10. 10 Put Pixian bean paste.

    

11. 11 Add sauerkraut and stir-fry.

    

12. 12 Boil the water for 10 minutes.

    

13. 13 Add the fish and cook for 5 minutes.

    

14. 14 Heat oil in the cadmium, take out the peppercorns from the pickled fish seasoning package, sprinkle it on the cooked fish, pour the hot oil on top, and sprinkle some chopped green onion and coriander.