Classic Sichuan dish, pickled fish (healthy version with oil)

Overview

My husband and I like to eat Sichuan food, but people always say that Sichuan food uses gutter oil and that there is too much oil in the food. So make yourself a rare and healthy pickled fish. It tastes very good! !

Tags

• hot dishes
• carp
• chili
• garlic
• onions
• pixian doubanjiang
• sauerkraut
• sugar
• zanthoxylum bungeanum
• pepper

Ingredients

Steps

1. 1 After the fish is bought and sliced, add cooking wine, pepper powder, a little salt, and sugar, and marinate for 20 minutes.

   

2. 2 Chop onions, ginger, garlic, and chili peppers (optional according to your own taste) and set aside. Cut the sauerkraut into shreds and set aside. Use the right amount of Sichuan pepper according to your own taste

   

3. 3 Pour the cold oil into the pan, add the Pixian bean paste, and start heating the cold oil over low heat to stir-fry the red oil of the Pixian bean paste.

   

4. 4 After frying the Pixian bean paste in red oil, add an appropriate amount of Sichuan peppercorns, then add onion, ginger and garlic and saute until fragrant

   

5. 5 Next is the sauerkraut.

   

6. 6 Stir-fry the sauerkraut and add boiling water. After the water boils, boil the fish head and fish bones. Now you can taste the saltiness of the soup. I forgot that cooking wine and pepper should be added to the soup

   

7. 7 Take out the fish head and put it in a larger container. After the water boils again, add the fish meat to the boiling water one by one. When the fish meat changes color, it is cooked

   

8. 8 Pour the fish on top of the sauerkraut you just cooked. Leave a little soup at the bottom of the pot, boil it, add coriander and blanch it, pour it on the fish, and you're done! ! !