The practice and steps of kimchi fish

Pickled fish is a well-known traditional dish in Sichuan. It has a unique seasoning and cooking method. It is usually made with crucian carp. We know that the meat of crucian carp is very tender and has high nutritional value. Coupled with a kind of Sichuan-specific pickled cabbage, the dish tastes very delicious. It is a common Sichuan folk home-cooked dish, widely circulated, and relatively easy to make.

The practice and steps of kimchi fish

Method 1 Ingredients: three fresh crucian carps, 50 grams of pickled vegetables, 15 grams of pickled peppers, 10 grams each of ginger and garlic, 15 grams of onion, 5 grams of vegetable oil, 10 grams of fermented rice wine, 10 grams of cooking wine, 10 grams of soy sauce, 150 grams of fresh soup, 10 grams of sesame oil, and 15 grams of starch. Method: ① Cut the crucian carp in half, clean it, and make 4 cuts on both sides of the fish body. Squeeze out the brine from the pickled vegetables and cut them into short thin strips 1.2 cm long. Chop the pickled peppers finely. Chop the green onions into chopped green onions. ② Heat the pan, add oil until 80% cooked, apply cooking wine on the fish body, fry it in the pan for 2 minutes, turning it over during frying. When cracks appear on the fish body, drain the oil and filter it dry.

③ Leave an appropriate amount of oil in the pot, add pickled peppers, ginger, minced garlic, chopped green onions (part), fermented glutinous rice juice, etc. and stir-fry until fragrant, then add cooking wine, soy sauce, red soy sauce, broth, etc. in turn, stir the soup evenly to cover the fish body, change to medium heat and cook until the soup boils, add pickled green vegetable shreds, turn over, and cook for about 10 minutes. After the fish is well-flavored, serve on a plate, then add vinegar and chopped green onions in the pot and stir evenly, then add cornstarch water to thicken, and pour over the fish.

Method 2

1. Remove the scales and gills of the crucian carp, cut open the belly, remove the internal organs, and wash it clean. Make a few cuts on both sides of the fish body. Cut the pickled greens (use only the stems) into 1.5 cm long strips. 2. Chop the pickled pepper, ginger and garlic into fine pieces. Chop green onion into fine florets. 3. Place the wok on high heat, pour in the vegetables and heat the oil to about 200℃, put in the crucian carp and fry for about 3 minutes until both sides are slightly yellow, drain off some of the oil, leaving about 100 grams of oil in the wok, push the fish to the side of the wok, add the soaked chili, ginger, garlic, fermented rice wine juice, and green onion to stir-fry until fragrant. 4. Add cooking wine, soy sauce, soup, etc. in turn, push the fish back into the pot, bring to a boil over medium heat, add pickled vegetables and cook for about 10 minutes (turn over during cooking), when the fish is well-seasoned, remove from the pot and place on a plate, put chopped green onion and sesame oil in the pot, thicken with starch, and pour the sauce over the fish.