Sichuan style homemade fish

Overview

I don’t dare to eat spicy food due to oral ulcers, but I still want to eat some flavorful dishes. I saw the fish in the supermarket. It just goes well with the kimchi at home to make a salty and fresh dish, which is perfect for rice.

Tags

• private kitchen
• cooking wine
• dried red chili pepper
• hueryu
• konjac tofu
• onions
• pickled ginger
• pickled pepper
• sichuan pickles
• water starch
• salt
• vegetable oil

Ingredients

Steps

1. 1 Thaw the fish, wash it, sprinkle with a little salt, add cooking wine and onion and ginger and marinate for about half an hour.

   

2. 2 Cut konjac tofu into slices, blanch in boiling water and remove to control the water.

   

3. 3 Cut the pickled pepper into sections and slice the pickled ginger. Rinse any excess salt from other kimchi with clean water and cut into slices or shreds.

   

4. 4 Put the pot on high heat, add vegetable oil, add dried red chili pepper to make it fragrant.

   

5. 5 Add pickled ginger, pickled peppers and other pickled vegetables in turn, stir-fry for a while, then add water and cook.

   

6. 6 After boiling, add the marinated fish and cook. The konjac tofu can be added three or four minutes after the fish has been put into the pot, so that it will not be too salty.

   

7. 7 Prepare water starch to thicken gravy. After the konjac tofu is flavored, turn up the heat, pour the water starch into the speed spatula, and turn off the heat immediately when oil bubbles.

   

8. 8 Remove from the pan and serve on a plate, sprinkle with some green onions.