Suan Cai Yu

About This Recipe

Guangxi pickled fish is a classic traditional dish of Guangxi and a representative work of Guangxi cuisine. Pickled fish is delicious and makes good use of hot and sour ingredients, as well as mountain cake herbs. It is famous for being stir-fried, stewed, steamed and fried. Pickled fish is popular with local families and restaurants.

Ingredients List

• 1 black fish
• 200g sauerkraut
• 5 pickled peppers
• 10 Sichuan peppercorns
• 1 piece ginger
• 1 head garlic
• 1 egg white
• Moderate amount of starch
• 1 spoon cooking wine
• Appropriate amount of salt
• White sesame seeds appropriate amount

Cooking Steps

1. 1. Wash the fish, make a few cuts on both sides of the fish body,
   e pot and heat it to 70% heat.
2. 3. Fry the fish until both sides are slightly brown, then push it to the edge of the pot
3. 4. Add sauerkraut, pickled pepper and Sichuan peppercorns and continue frying until cooked
4. 5. Add cooking wine, salt and white sesame seeds to taste, stir-fry over high heat and serve.
5. 6. Remove from the pot and plate

Cultural Tips

Turtle vegetables combine the dietary traditions of Zhuang, Yao and other ethnic minorities to form a unique flavor. Guilin rice noodles, Guilin horse camel, purple river fish, etc. are all classic representatives of Guangxi cuisine, showing the diverse food culture of Guangxi. Guangxi Pickled Fish is a household name in Guangxi. It is a must-have dish for festivals and family gatherings, and is the epitome of your food culture.