Spicy pickled Chinese cabbage Fish

2024-04-21 21:43:14 478

Spicy pickled Chinese cabbage fish belongs to Sichuan cuisine, and is famous for its unique seasoning and cooking techniques. Made with fresh grass carp as the main ingredient and cooked with Sichuan kimchi. Although this dish is a Sichuan folk home cooked dish, it has been widely circulated. The meat is tender and tender, the soup is sour, fragrant, and delicious, slightly spicy but not greasy; Fish fillets are tender, yellow, and smooth. Pickled Chinese cabbage fish was popular in the early 1990s, and it has its place in restaurants of all sizes. Chongqing chefs have pushed it to the north and south of the motherland. Spicy pickled Chinese cabbage fish is one of the pioneers of Chongqing cuisine.

Details of ingredients

grass carp1 article
Sichuan kimchi1 pack of 400g
Ginger slices10g
Scallion1 piece
Dried chili peppers10
Dried Sichuan Pepper5g
Garlic seeds6 pieces
Pixian Douban3 spoons
Rock sugar6 pieces
Salad oil1 spoonful
lard1 spoonful
Lack of powder3 spoons

Technique

difficultybeginner
workmanshipcook
tasteSpicy and Spicy
timeHalf an hour

Steps to make Spicy pickled Chinese cabbage Fish

1. Add 3 tablespoons of salt to the fish head and bones, mix well with 2 tablespoons of cooking wine, and marinate for 20 minutes.
2. Mix and marinate fish fillets with 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 chicken essence, pepper, and 3 tablespoons of flour for 15 minutes.
3. Use cold water for more than 4 hours for pickled Chinese cabbage, pick it up and cut it into sections, squeeze out the water for standby.
4. Add 1 spoonful of lard to the pot, with an oil temperature of 60%. Stir fry the dried sea pepper and Sichuan pepper in the pan.
5. Pour in pickled Chinese cabbage and stir fry with ginger slices (3 minutes).
6. Add salad oil to a hot pot, with an oil temperature of 80%. Stir fry Pixian Douban, rock sugar, and garlic until fragrant.
7. Pour in the stir fried pickled Chinese cabbage, add 1.5 liters of water and boil for 20 minutes.
8. First, add the fish head and bones and cook for 8 minutes, then add the fish fillets and cook for 2 minutes. Turn off the heat and season with chicken essence and MSG.
9. Take the fish out of the pot and put it in a basin. Sprinkle with chili noodles and drizzle with a spoonful of hot oil.
Sprinkle cilantro and it's ready to serve.