Can’t even cook pickled fish? Are you considered a foodie?

Overview

Pickled fish belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. It is made with freshwater fish with few spines 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.

Tags

• hot dishes
• garlic
• oil
• pickled pepper
• sauerkraut
• ginger
• grass carp
• salt

Ingredients

Steps

1. 1 Prepare grass carp and pickled cabbage

   

2. 2 Remove the scales, fins, gills and internal organs of grass carp, wash them, remove the head and tail, and split the fish in the middle

   

3. 3 Remove fish bones

   

4. 4 Then gently slice off the fish bones on the belly of the fish and slice the fish diagonally into fillets

   

5. 5 Marinate the fillets with salt and white wine for 20 minutes

   

6. 6 Prepare the pickled chili peppers, onions and ginger

   

7. 7 Wash the kimchi and cut into cubes

   

8. 8 Pour oil into the pot, add chili pepper and stir-fry

   

9. 9 Add onions and ginger and continue to stir-fry, add pickled vegetables and stir-fry evenly

   

10. 10 Pour in water and bring to a boil

    

11. 11 Add fish bones

    

12. 12 Bring to a boil over high heat, then reduce to low heat and cook for 20 minutes

    

13. 13 Put the marinated fish fillets into the soup one by one and scatter them with chopsticks

    

14. 14 When the fish fillets are cooked and change color, add the seasoning packaged chicken essence, pour it into a bowl, heat a little hot oil and pour it on the fish fillets