Sichuan Pickled Fish

Ingredients

• 1 black fish
• Sauerkraut 200g
• 5 pickled peppers
• 10 peppercorns
• 1 piece ginger
• 1 head garlic
• 1 egg white
• Starch appropriate amount
• Cooking wine 1 spoon
• Salt as appropriate
• White sesame seeds appropriate amount

Cooking Steps

1. 1. Heat oil in a pot and sauté dry chili and Sichuan peppercorns over low heat until fragrant.
2. 2. Add Sichuan pickled fish and stir-fry over high heat until it changes color.
3. 3. Add black fish, pickled cabbage, pickled pepper, ginger and garlic and stir-fry evenly
4. 4. Add bean paste, soy sauce and sugar and stir-fry until red oil appears.
5. 5. Pour in a little peppercorn oil and vinegar and stir-fry evenly
6. 6. Remove from the pan and serve on a plate, sprinkle with chopped green onion and serve

Cultural Tips

Sichuan pickled fish is one of the classic representatives of Sichuan cuisine, carrying rich regional food culture and cooking wisdom.