Pickled fish

Overview

Pickled fish belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. It is made with fresh grass carp as the main ingredient and cooked with Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the finished dish is tender, the soup is sour and delicious, slightly spicy but not greasy; the fish fillets are tender and yellow and smooth. Grass carp is sweet in taste, warm in nature, non-toxic, and enters the liver and stomach meridian. It has the effects of warming the stomach, harmonizing the middle and lowering liver yang, dispelling wind and treating paralysis and malaria, replenishing the intestines and improving eyesight. It is mainly used to treat fatigue, headache due to wind deficiency, hyperactivity of liver yang, high blood pressure, headache, etc.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• sichuan cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• famous dishes
• chicken essence
• cooking wine
• minced garlic
• pickled radish
• sauerkraut
• starch
• sugar
• wild sansho pepper
• ginger
• grass carp
• salt
• vegetable oil
• water
• white pepper

Ingredients

Steps

1. 1 Scrape the grass carp's scales, remove its internal organs, wash it, chop off its head, and slice the fish to the bone into about 0.5 cm fillets

   

2. 2 Add cooking wine, starch, white pepper and a little salt, mix well, and marinate for 15 minutes. At the same time, cut the Sichuan kimchi into thin strips and squeeze out the juice. Cut wild pepper into sections and set aside

   

3. 3 Heat oil in a pan, sauté ginger slices and minced garlic until fragrant, then stir-fry wild sansho pepper and Sichuan pickles until fragrant. Because the child can’t eat anything too spicy, I only put one wild sansho pepper

   

4. 4 Add chopped pickled radish (pickled vegetables, optional), chicken essence, sugar, white pepper, salt and water (the amount of water should be level with the fish fillets), bring to a boil

   

5. 5 Add marinated fish fillets. All I use are fish fillets. If it is a whole fish, the hard-to-cook parts such as the fish bones and heads must be removed first, and then cooked until they are nine-cooked, otherwise the fillets will be too old and unpalatable. In addition, the fish head will be more fresh if you cook it for a while

   

6. 6 Cook for two or three minutes until the fish fillets are cooked through. After serving, pile the fish fillets in a bowl, slightly higher than the soup noodles. Sprinkle some garlic on the fish fillets, and pour a little hot oil on the garlic for a more fragrant taste.