Pickled fish

Overview

Pickled fish is a classic Sichuan dish originating from the mountainous city of Chongqing. It is famous for its unique seasoning and unique cooking techniques. It is also called sour fish in various places. It is sour and spicy and delicious, and is a great addition to rice.

Tags

• hot dishes
• chongqing cuisine
• lunch
• dinner
• cooking wine
• dried chili pepper
• oil
• onions
• pangasius
• pickled fish seasoning
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Slice the fish into thin slices.

   

3. 3 Add cooking wine and marinade bag to the fish and marinate it evenly with your hands for a while. Add a little oil and mix well to lock in the moisture.

   

4. 4 Heat oil in a pan.

   

5. 5 Over medium-low heat, add the sauerkraut buns and stir-fry until fragrant, then add a little more water, bring to a boil over high heat, and add the seasoning buns.

   

6. 6 Add the fish fillets and cook over high heat for about 2 minutes.

   

7. 7 Pour into a large bowl and top with Sichuan peppercorns and dried chili segments.

   

8. 8 Heat the oil in a pan. When the oil is 80% hot, pour it on the Sichuan peppercorns and dried chili peppers to bring out the fragrance.

   

9. 9 Sprinkle with scallions and serve.

   

10. 10 It’s time to eat😁.