Name: The Sichuan Pickled Fish
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 grass carp; pickles vegetables; thin soy sauce; millet pepper; chives; Chinese prickly ash; Pixian bean paste; white vinegar; ginger; garlic; vegetable oil; white wine; cornstarch

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The Sichuan Pickled Fish

The Sichuan pickled fish is a simple and delicious home-made dish with simple cooking and rich nutrition.

How To Make The Sichuan Pickled Fish

Step 1

The fish should be cleaned and cut into large pieces. Put a little salt and a little white wine to marinate for a while to remove the fishy smell. Use a paper towel to dry the water on the fish, evenly spread the raw powder and wrap the egg liquid (or not use the egg liquid, as long as you can fry the fish golden without scattering it). The fish pieces can be cut larger. This is for the fish seller. I think it’s small. One fish can be cut into four or five sections

The fish should be cleaned

Step 2

Prepare the onions, ginger, garlic, millet pepper and pickles vegetables(pickles are very important. I use the pickle water from my hometown. The taste of pickles sold outside is incomparable

Prepare the onions

Step 3

Chop up all the ingredients, prepare a bowl, add all the ingredients in the bowl, and then add some water to mix well

Chop up all the ingredients

Step 4

Fry the fish in the oil pan until it is golden (more oil, better than fish, my fish is smaller, in order to avoid frying the meat, so the frying time is shorter and looks less golden)

Fry the fish in the oil pan

Step 5

Pour out the fried fish oil, leave some in the pot, put the fried fish back in the pot, pour the seasoning juice mixed in step 3 evenly on it, and after a while, pour the chopped pickles into it

Pour out the fried fish oil

Step 6

Pour out the fried fish oil, leave some in the pot, put the fried fish back in the pot, and pour the seasoning juice mixed in step 3 evenly

Step 7

Cover the pot and let the fish absorb the delicious soup (this is our family’s practice, more delicious! It can also be made into soup and poured on the fish) when the soup is almost collected, it can come out of the pot. It’s sour and spicy, and it’s a plate with good taste.

Cover the pot and let the fish absorb the delicious soup

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