How to make Sichuan style pickled fish

Cooking is not a difficult thing. As long as you learn how to make this Sichuan-style pickled fish, you can easily conquer your family's taste buds. This dish is steamed to allow diners to feel the deliciousness of the ingredients. Seasonings can be added according to your own taste to cook your own dishes.

1. Kill and clean a 2-jin fish, then wash it with clean water twice to remove the blood.

2. Cut the fish into two halves, remove the bones and cut into fillets. There are two ways to cut the plant: one is to cut from the spine, and the other is what I do, to cut from the tail.

3. After cutting, cut the fish into slices.

4. After cutting the fish meat, fish head and fish bones, put them into separate bowls, sprinkle with salt and ginger slices and marinate.

5. Wash the pickled cabbage.

6. Chop into small pieces and squeeze the sauerkraut dry. Convenient to stir-fry with less water.

7. Set aside the ingredients. Chop the young ginger and chili pepper into small pieces, slice the garlic and old ginger. Slice the tomatoes.

8. Pour cooking oil into the pot, add ginger slices and peppercorns at 30% to 40% oil temperature to drive out the oil.

9. Pour in the reserved ingredients and stir-fry until the sauerkraut is fragrant, then add drinking water.

10. Pour the fish head and bones into the soup and add the prepared tomatoes. When the fish head turns white, the soup will be delicious.

11. Take out the cooked fish head and pickled vegetables and put them into a bowl

12. Add a little water to the marinated fish fillets and stir with egg white.

13. Add a little starch and stir to make the fish more tender.

14. Set aside the blended fish meat.

15. Scoop out the remaining soup from the fish head and sauerkraut. Bring to a boil over high heat, then add the fish fillets and remove when they float to the surface. Put the fish head into the sauerkraut bowl and cover it with fish fillets.

16. Put the fish fillets in a bowl and pour the remaining soup in the pot slowly into the bowl from the side. Make the color, aroma and taste complete. Add Sichuan peppercorns and red pepper.

17. Heat new oil in another pan and heat the oil to 60% to 70% temperature.

18. Pour the heated oil over the fried dried chilies. Sprinkle with cilantro and chives.

Remember to control the heat when making Sichuan-style pickled fish, otherwise it will easily stick to the pan and affect the color of the food, thus affecting everyone's appetite. Just add some chili and sour vinegar according to your personal taste.