Pickled fish

Overview

Pickled fish is a classic Sichuan dish originating from the mountain 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 mainly made of fresh grass carp as the main ingredient and cooked with Sichuan pickles. It has a sour and spicy taste. Pickled fish became popular in the 1990s and is one of the pioneers of Jianghu cuisine in Chongqing.

Tags

• hot dishes
• garlic
• male fish
• oil
• onions
• sauerkraut
• zanthoxylum bungeanum
• ginger
• pepper
• salt
• small red pepper

Ingredients

Steps

1. 1 First cut the male fish into pieces and marinate.

   

2. 2 Cut the sauerkraut into sections, slice the ginger, and whole garlic.

   

3. 3 Heat oil in a pan, add some salt, add fish and fry until both sides are slightly brown.

   

4. 4 Add ginger slices, garlic, and pickled cabbage.

   

5. 5 Add soup and bring to a boil over high heat. Cook the soup until it turns white. Add salt, chicken essence and pepper to taste. Add the chili pepper segments. (If you like spicy food, you can add Sichuan peppercorns)

   

6. 6 Sprinkle green onions and pour red oil on top. Remove from pan.

   

7. 7 Finished product.