[Sichuan Cuisine]: pickled Chinese cabbage Fish

2024-11-21 14:59:18 319

Pickled Chinese cabbage Fish is a famous dish in Sichuan cuisine. It is served together with soup, similar to "boiled fish". The fish has a tender and smooth texture, fresh salty and sour pepper, and is appetizing when consumed.

Details of ingredients

grass carp1 article

Technique

difficultybeginner
workmanshipcook
tasteunknown
timeThree quarters of an hour

Steps to make [Sichuan Cuisine]: pickled Chinese cabbage Fish

1. Kill the grass carp thoroughly.
2. At the connection between the fish head and body, cut open the fish meat and head with a knife, and lightly tap the fishing line with the knife to remove it.
3. Use a knife to separate the fish meat and bones along the fish bones, and process them the same way again.
4. Cut the fish meat into large pieces with a slanted knife.
5. Add salt, cooking wine, egg white, starch, and mix well for sizing. Set aside for later use; The fish bones are cut into sections and the fish head does not require seasoning.
6. Cut pickled Chinese cabbage with a knife, soak it with water, and then rinse it again to avoid being too salty; Cut cilantro and scallions into sections, slice ginger into slices, and chop pickled peppers into small pieces.
7. Heat up the lard in the pot over high heat.
8. Stir fry scallions, ginger, and pickled peppers, then add fish head and bones and fry briefly.
9. Add pickled Chinese cabbage, turn the low heat to stir fry for 1 minute, add boiling water, turn the high heat to boil.
10. Cover the pot and bring it to a boil. Heat over medium to low heat for 10-15 minutes, then add an appropriate amount of salt and pepper.
11. Slowly lower the fish fillet and do not flip it over. The fish head and bones can be placed in a container beforehand.
12. After all the fish fillets turn white, they can be placed in a container and sprinkled with cilantro.
13. Heat up the pan with lard, saut é the Sichuan peppercorns until fragrant, and drizzle over the fish before serving.