【Sichuan】Fragrant and delicious pickled fish

Overview

During the Spring Festival, Mr. Zhong and I stayed at home to eat and drink~~ In this holiday that celebrates the same day as the Chinese nation, as a foodie, I must make the pickled fish that I have been thinking about~~ The essence of pickled fish is naturally the tender fish soup~~ sour and delicious~~~~ Naturally, the delicious pickled vegetables are indispensable~~~ Normally when we make pickled fish, we need to prepare a lot of seasonings, which often makes us in a hurry~~~ Moreover, the fish bought after get off work is not fresh~~~ Therefore, I rarely make this [pickled fish]~~~ On a rare holiday, Mr. Zhong went to the vegetable market early in the morning and bought a fresh grass carp~~~ I happened to have pickled fish seasoning at home~~~You don’t even need to prepare the pickled cabbage~~ With the pickled fish seasoning, the [pickled fish] recipe is simpler and more delicious~~ After eating [Sauerkraut Fish], you can also put some vegetables in it and boil it~~ My family prefers to put some tofu and boil it after eating the fish~~

Tags

• hot dishes
• sichuan cuisine
• cooking wine
• dried chili pepper
• light soy sauce
• millet spicy
• pickled fish seasoning
• pickled ginger
• pickled pepper
• pixian doubanjiang
• sugar
• zanthoxylum bungeanum
• garlic
• grass carp
• green onions
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients: After processing and washing the grass carp, separate the fish head, fish bones, fish tail and fish fillets, and then prepare the pickled fish seasoning;

   

2. 2 Mix the fish heads, fish bones, fish tails and fish fillets with salt and cooking wine, then marinate for a while; then add the starch in the pickled fish seasoning;

   

3. 3 Catch it evenly again and marinate for a while;

   

4. 4 Pour out the sauerkraut for the sauerkraut fish seasoning and prepare it; mince the pickled ginger, garlic, and shallots respectively; cut off the dried chili peppers and millet chilies respectively; prepare Sichuan peppercorns and pickled peppers;

   

5. 5 Add appropriate amount of vegetable oil into the pot;

   

6. 6 Add Pixian bean paste and stir-fry until fragrant;

   

7. 7 Add sauerkraut and stir-fry until fragrant;

   

8. 8 Add minced ginger, minced garlic, minced green onion, dried chili pepper, and Sichuan peppercorns and continue stir-frying;

   

9. 9 Add an appropriate amount of water, add pickled peppers, add an appropriate amount of light soy sauce, and bring the sugar to a boil;

   

10. 10 Add fish head, fish bones and fish tail and cook;

    

11. 11 Finally add the fish fillets and cook;

    

12. 12 Turn off the heat and remove from the pot; sprinkle with chopped green onion and chopped millet.