Sichuan Pickled Fish
关于四川酸菜鱼
Sichuan has a long history of Sichuan cuisine, and Sichuan pickled fish is one of its representative dishes. Spicy and fragrant, with rich flavors, it is good at stir-frying, boiling, steaming and dry-frying, fully embodying the cooking wisdom of Sichuan cuisine.
食材清单
- 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
制作步骤
- 1. Heat oil in a pot and stir-fry the dried chili pepper and Sichuan peppercorns over low heat until fragrant.
- 2. Add Sichuan pickled fish and stir-fry over high heat until it changes color.
- 3. Add black fish, pickled cabbage, pickled pepper, ginger and garlic and stir-fry evenly
- 4. Add bean paste, soy sauce, and sugar and stir-fry until red oil appears.
- 5. Pour in a little peppercorn oil and vinegar and stir-fry evenly
- 6. Remove from the pan and serve on a plate, sprinkle with chopped green onion and serve
文化小知识
Sichuan pickled fish embodies the culinary essence of Sichuan cuisine. Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious flavor. Sichuan cuisine makes good use of seasonings such as peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. In Sichuan, people are very particular about the selection of ingredients and the control of heat. Sichuan pickled fish is the epitome of this ingenuity.