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
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
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
Chop up all the ingredients, prepare a bowl, add all the ingredients in the bowl, and then add some water to mix well
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)
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, leave some in the pot, put the fried fish back in the pot, and pour the seasoning juice mixed in step 3 evenly
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.