Authentic Sichuan Spicy Laotan Pickled Fish

Overview

I have been eating this dish cooked by my mother since I was a child. It is sour, spicy and delicious. It has the characteristics of our Yibin cuisine. I hope everyone likes it~~

Tags

• hot dishes
• chives
• clear water
• fern creek noodles
• lao baigan
• lao tan pickled cabbage
• lard
• msg
• old ginger
• pixian douban
• rapeseed oil
• red chili oil
• sour ginger
• sour red pepper
• vinegar
• white sugar
• zanthoxylum bungeanum
• garlic
• river carp
• salt

Ingredients

Steps

1. 1 Preparing the Ingredients – Ingredients Part.

   

2. 2 Prepare ingredients - main ingredient part. Cut the fish into pieces, add appropriate amount of salt and Laobaigan (or cooking wine) and marinate for 5-10 minutes.

   

3. 3 Cut the sauerkraut, pickled ginger, and old ginger into slices, cut the pickled red pepper into small pieces, just pat the garlic, and cut the scallions into large pieces for later use.

   

4. 4 Pour rapeseed oil into a hot pan and add an appropriate amount of lard. When the oil is half cooked, add ginger, garlic, peppercorns, and onions and sauté until fragrant. After the aroma comes out, add pickled ginger, pickled red peppers, and pickles, and continue to stir-fry. Stir-fry a little more to let the aroma of all the aniseed ingredients come out.

   

5. 5 After the aroma of all the aniseed ingredients comes out, add half a spoonful of white sugar (or brown sugar is fine~), the size of the spoon is shown in the picture.

   

6. 6 Add a small amount of vinegar. (Don’t use white vinegar! It will taste weird!)

   

7. 7 Add another two tablespoons of chili oil to make the color of the soup more beautiful!

   

8. 8 Add a small amount of Pixian watercress.

   

9. 9 Stir-fry all the aniseed ingredients again. After the aroma of all the aniseed ingredients has come out, add an appropriate amount of water, which can probably submerge the fish you prepared!

   

10. 10 Cover the pot and simmer the soup first. During the soup making process, wash the marinated fish pieces 2 or 3 times with clean water, drain the water, and then add a small amount of salt and pea flour so that each piece of fish meat can be evenly coated with a thin layer of pea flour. After the soup boils, gently put the fish pieces into the pot with your hands.

    

11. 11 Cover the lid, cook on low heat for 3-5 minutes, turn off the heat, add an appropriate amount of MSG and simmer for 1-3 minutes, remove from the pot, serve on a plate, sprinkle with chives and serve!

    

12. 12 Show off again~Hehe~~